ASIAN LOBSTER SALAD RECIPE
Provided by á-174942
Number Of Ingredients 13
Steps:
- Cut lobster meat into 1-inch pieces. Mix with cabbage, pepper, scallions, and sesame seeds. In a small bowl, whisk together vinegar, soy sauce, vegetable and sesame oil, ginger, and sugar substitute. Pour dressing over salad. Toss gently to coat. This recipe yields 2 servings. Carbohydrates: 10.5 grams Net Carbs: 8.5 grams Fiber: 2 grams Protein: 38 grams Fat: 12.5 grams Calories: 309
ASIAN SESAME LOBSTER SALAD
This recipe can be prepared in 45 minutes or less.
Number Of Ingredients 12
Steps:
- In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
- Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
- In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
- Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.
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- Remove the head shell to dispatch the lobster. You can discard these, or trim them so that they can sit upright on the plate (if you want to keep them for presentation, which is what's done in most restaurants).
- Cut off the mouth portion of the lobster head with a cleaver or chef's knife. Cut or twist off the lobster claws, and cut off the smaller legs. Set those aside.
- Remove and discard the lobster gills, which are inedible. Remove the green mustard, innards and the sand tract. Rinse all the lobster pieces under cold running water. You can discard the mustard, use it in another dish, or include it in this dish. We left it out (some people don't like the strong flavor).
- Split the lobster lengthwise from the head portion to the end of the tail, so you have two halves. Take each half and cut off the upper section, separating it from the tail portion (there's actually quite a bit of meat in that piece). Cut each tail half into 3 equal pieces, giving you 6 total tail meat pieces. You can adjust this according to the size of the lobster.
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