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Lobster And Pineapple Salad

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Ingredients
For marinade
  Garlic 2 Clove (10 gm), crushed
  Prepared mustard 1⁄2 Teaspoon
  Sugar 1⁄4 Teaspoon
  Red wine vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
For salad
  Lobster 2 Pound, cooked (1 Kilogram, 1 Whole)
  Mayonnaise 2 Tablespoon
  Soy sauce 1⁄2 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Pineapple 1⁄2 , peeled, cored and diced
  Celery stalks 2 , chopped
  Lettuce leaves 6
  Lemon 1 , thinly sliced
Directions

Mix together the marinade ingredients, with salt and pepper to taste, in a shallow dish.
Cut the soft undershell from the lobster body with scissors.
Remove the meat and cut it into thin slices.
Reserve the body shell.
Crack the claws and remove the meat.
Slice it thinly.
Add the lobster meat to the marinade and toss well to coat.
Cover and marinate in the refrigerator for 45 minutes.
Drain the lobster meat, discarding any remaining marinade.
Beat together the mayonnaise, soy sauce, cayenne and salt and pepper to taste in a mixing bowl.
Add the lobster meat, pineapple and celery and mix well.
Pile into the reserved lobster shell.
Arrange the lettuce leaves on a serving plate.
Place the filled lobster on the lettuce and garnish with the lemon slices.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pineapple

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