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Lobster Salad with Curried Vinaigrette

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Source: Food & Wine

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Active Time:  10 Minutes
Total Time:  20 Minutes
Yield:  Serves 2

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp.

RECIPE INGREDIENTS

For Salad:

1/3 cup extra-virgin olive oil

3 tablespoons sherry vinegar

1 teaspoon fresh lemon juice

1 teaspoon sweet paprika

1/2 teaspoon Madras curry powder

1/2 teaspoon pure chili powder, such as ancho

1/2 teaspoon salt

1/2 cup finely diced unpeeled European cucumber

1/2 cup finely diced red bell pepper

2 scallions, finely chopped

For Lobster:

1/2 pound cooked lobster meat, cut into 1-inch chunks

1/2 cup finely diced mango

1/2 cup frisee

4 Belgian endive spears

4 fresh chives

Lobster Salad with Curried Vinaigrette Recipe at Cooking.com

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DIRECTIONS

FOR SALAD: In a medium bowl, whisk together the olive oil, vinegar, lemon juice, paprika, curry powder, chile powder and salt. Stir in the cucumber, red pepper and scallions and let the vegetables marinate for 10 minutes.

FOR LOBSTER: Fold the lobster, mango and frisee into the vegetable salad and spoon into 2 martini glasses or goblets or onto 2 small plates. Garnish each salad with 2 endive spears and 2 chives and serve.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 2

Calories:

525

Fat. Total:

37g

Fiber:

Carbohydrates, Total:

23g

Sodium:

1064mg

% Cal. from Fat:

63%

Cholesterol:

82mg

Protein:

27g

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Lobster Salad with Curried Vinaigrette

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