Ingredients
- 2 lobsters, weighing 1 1/4 to 1 1/2 pounds each
- 12 ears of fresh baby corn
- 2 sweet red peppers
- 1 sweet yellow peppers
- 1 hot green poblano chili
- 1 head of radicchio
- 3 small heads of oak-leaf lettuce
- 3 or 4 small heads of other lettuces, such as green leaf, limestone, bibb or baby red
- 1 bunch of fresh marjoram
- ¾ cup of extra-virgin olive oil
- 2 tablespoons lime juice
- 12 small Italian plum tomatoes, red and yellow if available, cut in half
- 1 lime, cut into wedges
- Nutritional Information
Nutritional analysis per serving (4 servings)
808 calories; 45 grams fat; 6 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 45 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 60 grams protein; 396 milligrams cholesterol; 1365 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug. Drain lobsters immediately, and set aside until cool enough to handle. Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices. Shell claws, but leave claw-meat intact. Set lobster meat aside in a cool place.
- Bring another pan of water to a boil. Shuck baby corn ears, and carefully drop into boiling water. Cook 1 minute, then drain and cool. Set aside.
- Holding peppers and chili with a long-handled fork, turn them briefly over a high flame. Alternately, place under a broiler, turning when necessary. When skin is blackened and peeling, place in a paper bag for 5 minutes. Rub skin off peppers and cut flesh in julienne strips.
- Wash all greens and dry carefully.
- Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram. Turn salad greens in dressing and remove from bowl. Arrange greens on four dinner plates, alternating colors for presentation.
- Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
- In the center of each plate, place an intact lobster claw, removed from shell. Arrange a quarter of the lobster slices around claw. Garnish with tomato halves and wedges of remaining lime.
- Pour extra dressing on lobster.
About 40 minutes
Dining and Cooking