Lobster Salad Recipe

Lobster Salad with Corn and Tomatoes dishes

Freshwater lobster is slightly different from sea water. The freshwater lobster live in fresh water are shallow and bluish green. Freshwater lobster size is usually smaller than when compared to the life in the sea water. Don't forget to clean the lobster to be cooked first. For the correct way to clean lobster will be discussed further in another article. For mothers who want to try to remember the lobster dish, lobster processing does not require a long time: because if it is too long then the meat will be tough. For those of you who want to try the lobster dish at home, here's a lobster salad recipe that can be eaten directly without rice because it will be made as a salad. 




  

Lobster salad Ingredients :

• 2 medium ears of corn
• 12 oz cooked, lobster meat (yield from 2 – 1-1/2 lb lobsters)
• 1 cup grape tomatoes, sliced in half
• 1 tbsp chopped chives
• juice of 1 large lemon
• 4 tsp olive oil
• salt and fresh cracked pepper to taste
• 8 Boston lettuce leaves, rinsed and dried

How to cultivate lobster :

• Boil the broth to a boil, add a pinch of salt.
• Then enter the lobster until it turns a reddish color; Remove and drain.
• Peel the lobster, open lobster shell at the body alone. Take the contents of meat and lobster head.
• Heat the oil in a frying pan, and enter a whole garlic, fried half-baked.
• Insert the head of the lobster. After flushing, remove and set aside along with garlic lobster head.
• To process the lobster meat, enter lobster in frypan and add the butter. Cook briefly and lift.


Lobster salad Sauce : 

• Green tea 1 tablespoon 
• Garlic 1 tablespoon [already sliced​​] 
• 2 pieces of curly chili [thinly sliced​​] 
• Powdered ginger slightly 
• Tomato
• Salt  
• Pepper 
• Orange juice ½ tablespoon  
• 1 tablespoon fish sauce  
• Leeks taste 
• coriander leaves to taste  
• 1 tablespoon butter  
• 1 teaspoon sugar

How to cultivate it : Insert gradually in a skillet, and cook until fragrant.

To serve, cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl. Prepare a serving plate. Arrange the lettuce leaves and serve with lobster along the head and garlic. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine, Serve with the sauce poured on top of lettuce or salad to lobster. Good luck and enjoy ! :)

Nutrition :
Servings: 2 as main course • Size: 1/2 of recipe • Old Points: 7 pts • Points+: 9 pts
Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carb: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g
Sodium: 668 mg (without salt)

Lobster Salad with Corn and Tomatoes recipe