INGREDIENTS:
(1 servings)
1 pound Maine lobster, steamed
4 ounces fresh spinach, cleaned
2 1/4 ounces french brie, cut in wedges
1/2 medium yellow tomato, 3 wedges
1/2 medium red tomato, 3 wedges
12 each fresh raspberries
6 each fresh strawberries
3 tablespoons roasted pine nuts
3 ounces raspberry vinaigrette, recipe follows
4 red onion rings
1 bunch of flowering kale
Raspberry Vinaigrette:
1 ounce raspberry vinegar
3 ounces olive oil
3 tablespoons fresh raspberries
1 teaspoon shallots, diced fine
1/2 teaspoon sugar
Add all ingredients and blend with hand blender.
DIRECTIONS:
Skewer Maine lobster through tail to retain shape, place in pot of boiling water for 8-10 minutes according to size. Remove Maine lobster and chill in refrigerator. When chilled remove Maine lobster meat from tail and claws (save head).
Prep 12" round plate with a bed of cleaned spinach. Cut brie into six wedges and place at the 2, 4, 6, 8, 10, and 12 o'clock positions. Alternate yellow and red tomato wedges in between brie. Place one raspberry in between tomatoes and brie. Slice Maine lobster tail on bias and lay across center of plate. Place claw meat on both sides of Maine lobster tail meat. Fan strawberries and place at the end of the tail. Sprinkle with pine nuts, and vinaigrette. Garnish with Maine lobster head, onion rings, and flowering kale.
Raspberry Vinaigrette:
Add all ingredients and blend with hand blender.
NUTRITIONAL:
Per serving:
calories 2010.7
carbohydrate 252.7 g
cholesterol 206 mg
total fat 97.6 g
protein 72 g
sodium 957 mg
dietary fiber 127.6 g
calcium 770 mg
Nutritional information provided by MasterCook II. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more nutrient data and should consult their personal physicians, registered dieticians, and / or food manufacturers
