Lobster salad
| Preparation Time : 15 min Cook time : 10 - 15 min Servings : 4 |
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Ingredients
Salad
| 2 | cooked and peeled lobsters |
| 24 | bleached sugar peas |
| 1 | small zucchini |
| 12 | tomatos cherries |
| 1 | orange in segments + peel |
| 4 | basil sheets |
Vinaigrette
| 2 | soup cup fresh orange juice |
| 1 | the cup mustard Dijon |
| 1 | the cup fresh ginger, grated |
| With the taste | Tabasco, salt |
| 3 | soup cup virgin olive oil |
| 8 | basil sheets |
Preparation
Vinaigrette
- Prepare vinaigrette by mixing together the orange juice, mustard and the ginger.
- Add a salt pinch and some drops of Tabasco, then to mix well.
- Add the olive oil and the basil, then mix well
Salad
- Cut zucchini in small half-moons after having withdrawn the heart of it.
- Divide tomatos into two or four.
- Bleach the sugar peas.
- Zester the beforehand washed orange, then take the segments of them.
- Cut the lobster tails in sections.
Assembly
- Mix half of vinaigrette with the orange peel and the pieces of lobster.
- Mix the remainder of vinaigrette with vegetables and the segments of orange.
- Deposit nicely in plates and to decorate with some whole basil sheets.
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