LOBSTER SALAD WITH CURRIED MANGO DRESSING
When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)
Provided by Manami
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender (through curry powder); blend until smooth --
- Stir in chives and shallots.
- Season to taste with salt and white pepper.
- *Can be prepared 1 day ahead; cover and refrigerate.
- Bring heavy large saucepan of water to boil.
- Add beans and cook until tender, about 4 minutes.
- Using slotted spoon, transfer to bowl of cold water;. drain.
- Repeat process with asparagus.
- Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
- Drizzle some dressing over and toss lightly.
- Season with salt and white pepper to taste.
- Arrange salad on plates.
- Fan lobster decoratively.
- Garnish with tomatoes and drizzle remaining dressing over.
CURRIED LOBSTER SALAD
Nice to serve in avocado halves, on a bed of lettuce or on a croissant. From the Westhampton Garden Club.
Provided by Oolala
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except the lobster, in a bowl.
- Fold in the lobster meat and serve however you prefer.
- *You may prefer to chill before serving.
Nutrition Facts : Calories 358, Fat 18.9, SaturatedFat 4.8, Cholesterol 180.6, Sodium 796.1, Carbohydrate 14, Fiber 1.3, Sugar 2.8, Protein 33.5
LOBSTER ROLLS WITH CURRY MAYONNAISE
Steps:
- Combine all the ingredients in a large bowl and season with salt and pepper, to taste.
- Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately.
- Curry Mayonnaise:
- Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool.
- Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.
SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE
Steps:
- In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
- Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
- Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.
LOBSTER SALAD WITH CURRIED MANGO DRESSING
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
- Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
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- Bring water to a boil in a large Dutch oven. Add lobster tails; return to a boil and cook 5 minutes. Remove tails from water with kitchen tongs; rinse under cold water. Drain.
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- In a stockpot, heat the oil. Add the celery, onion, curry powder, thyme and crushed red pepper and cook over moderate heat, stirring, until the vegetables soften, about 6 minutes. Add the wine and bring to a boil over high heat. Add the lobsters to the pot, cover tightly and cook until they turn bright red, 15 to 20 minutes. Transfer the lobsters to a bowl to cool; reserve the cooking liquid.
- Working over a large bowl to catch the juices, twist the lobster tails off the bodies. Using poultry shears, split the tail shells lengthwise and carefully remove the meat; pull out and discard the black intestinal veins. Crack the knuckles and claws and remove the meat. Cut the tails into 1/2-inch medallions and the remaining meat into small pieces.
- Strain the lobster cooking liquid and any lobster juices into a small saucepan, pressing hard on the solids. Boil gently until reduced to 1/3 cup, about 10 minutes. Remove from the heat and stir in the crème fraîche and some lemon juice. Fold in the lobster meat and 1 tablespoon of the chives. Set 2 Johnnycakes on each plate and spoon the warm salad on top. Garnish with the remaining chives and serve.
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- Preheat the oven to 300°. In a large pot of boiling water, cook the lobsters until they turn bright red, 8 minutes. Drain and let cool.
- Twist the bodies from the tails. Using scissors, cut along the underside of the shells and remove the meat. Halve the tails lengthwise and discard the dark intestines. Crack the claws and remove the meat in one piece. Remove the knuckle meat. Transfer the lobster to a bowl and refrigerate until chilled.
- Holding a lime leaf, pull off the stem to divide the leaf in half. Repeat with the remaining leaves. Rub the leaves with oil; transfer to a baking sheet. Bake for 8 minutes, until crisp.
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