Ingredients
- 4 lobsters, 1 1/4 to 1 1/2 pounds each
- Salt to taste if desired
- Lettuce leaves
- 2 tablespoons red-wine vinegar
- ½ cup walnut, hazelnut or olive oil
- 2 tablespoons candied ginger cut into small cubes
- Freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
602 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 105 grams protein; 792 milligrams cholesterol; 2646 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Bring enough water to boil to cover lobsters. Add salt to taste. Add lobsters and let cook 7 minutes if 1 1/4-pound lobsters are used or 10 minutes if lobsters are larger. Drain.
- Remove meat from tail and claws of lobster. Cut tail meat into rounds or medallions.
- Arrange neat pattern of lettuce leaves on 4 salad plates. Arrange equal amount of rounds of lobster meat symmetrically around the lettuce. Arrange claw meat in center.
- Put vinegar in mixing bowl and add oil, beating with wire whisk. Add ginger, salt and pepper and stir to blend.
- Spoon sauce over all and serve.
35 minutes
Dining and Cooking