Les Castelets Lobster Salad With Ginger
Published January 25, 1983
- Total Time
- 35 minutes
- Rating
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Ingredients
4 lobsters, 1 ¼ to 1 ½ 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 analysis per serving (4 servings)
7 grams carbs; 792 milligrams cholesterol; 748 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 1 gram fiber; 2647 milligrams sodium; 103 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water to boil to cover lobsters. Add salt to taste. Add lobsters and let cook 7 minutes if 1 ¼-pound lobsters are used or 10 minutes if lobsters are larger. Drain.
- Step 2
Remove meat from tail and claws of lobster. Cut tail meat into rounds or medallions.
- Step 3
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.
- Step 4
Put vinegar in mixing bowl and add oil, beating with wire whisk. Add ginger, salt and pepper and stir to blend.
- Step 5
Spoon sauce over all and serve.
Private Notes