Lobster Cocktail with Ginger Vinaigrette
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 192 |
| pro | 9 g |
| total fat | 15 g |
| sat. fat | 1 g |
| carb | 5 g |
| fibre | 1 g |
| chol | 31 mg |
| sodium | 369 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 4 |
| vit A | 9 |
| vit C | 22 |
| folate | 9 |
- Portion size: 8
"There has to be lobster," agreed Bob and Barbara when planning the menu. And what a delicious way to savour it: in a fragrant, light dressing with an Asian heritage. To julienne daikon (large Asian radish), cut peeled daikon crosswise into very thin slices, then into matchstick-size strips.
Ingredients
- 12 oz 12ozfresh cooked lobster meat, about 2 lobsters
- 1/2 cup 1/2cupdiced avocadoavocados
- 1/2 cup 1/2cupdiced mangomangoes
- 1/4 1/4sweet red peppersweet red peppers
- 1 cup 1cupbaby greens or mesclun
- 2 tbsp 2tbspjulienned daikon radishdaikon radishes Dressing
- 2 tbsp 2tbsplime juice
- 1 tbsp 1tbspsoy sauce
- 1 tbsp 1tbspchopped fresh basil
- 1 small 1smallgreen oniongreen onions, minced
- 1 tsp 1tspliquid honey
- 1/2 tsp 1/2tspAsian chili paste or hot pepper sauce
- 1/2 tsp 1/2tspgrated gingerroot
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupvegetable oil
Preparation
Dressing: Whisk together juice, soy sauce, basil, onion, honey, chili paste, ginger, salt and pepper. Gradually whisk in oil.
Break lobster meat into chunks, saving any claws for garnish. In bowl, combine lobster, avocado and mango; pour in half of the dressing and toss. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate lobster mixture and remaining dressing for up to 2 hours.)
Cut red pepper in half crosswise; slice into thin matchstick-size strips. Arrange greens in bottom of each of 8 cocktail glasses. Top each with 1/4 cup (50 mL) lobster mixture. Garnish with red pepper and daikon; drizzle with remaining dressing.
