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Lobster And Artichoke Salad

Everton.Stonehead's picture
Ingredients
  Refrigerated egg product 1 Tablespoon, thawed (Or Frozen)
  Dijon style mustard 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Finely chopped shallot 2 Tablespoon
  Snipped fresh chives 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Canned artichoke hearts 14 Ounce, drained and halved (1 Can)
  Cooked lobster meat 12 Ounce, cut into 1-inch pieces
  Bibb lettuce head/Green / red leaf lettuce 1
  Hard-cooked eggs 4 , cut into wedges
  Snipped fresh parsley 2 Tablespoon
Directions

1. In a food processor bowl or blender container combine the egg product, Dijon-style mustard, and wine vinegar. Cover and process or blend till combined. With the processor or blender running slowly, add the olive oil in a thin steady stream, stopping and scraping the sides of the bowl or container as necessary.
2. Transfer the dressing to a medium mixing bowl. Stir in the shallot, chives, salt, and white pepper. Add the artichoke hearts and cooked lobster meat, tossing gently to coat. Cover and chill for 1 to 24 hours.
3. To serve, line a large platter with lettuce leaves. Arrange the lobster mixture atop. Add the egg wedges, sprinkle with the parsley, and, if desired, garnish with the Greek black olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Seafood
Interest: 
Gourmet

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