Lobster Cocktail with Ginger Vinaigrette
"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.
Servings: 8
Ingredients:
| 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% |
Suggested Recipes
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12 oz (375 g) fresh cooked lobster meat (about 2 lobsters)
1/2 cup (125 mL) diced avocado
1/2 cup (125 mL) diced mango
Quarter sweet red pepper
1 cup (250 mL) baby greens or mesclun
2 tbsp (25 mL) julienned daikon
Dressing:
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) chopped fresh basil
1 small green onion, minced
1 tsp (5 mL) liquid honey
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
1/2 tsp (2 mL) grated gingerroot
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) vegetable 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.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Seafood; Fruits; Vegetables; Freeze or Refrigerate; Entertaining;
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