Lobster Salad With Roasted Chili and Baby Corn
Published June 24, 1986
- Total Time
- About 40 minutes
- Rating
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Ingredients
2 lobsters, weighing 1 ¼ to 1 ½ 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 analysis per serving (4 servings)
41 grams carbs; 396 milligrams cholesterol; 788 calories; 31 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 45 grams fat; 9 grams fiber; 1365 milligrams sodium; 61 grams protein; 16 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
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.
- Step 2
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.
- Step 3
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.
- Step 4
Wash all greens and dry carefully.
- Step 5
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.
- Step 6
Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
- Step 7
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.
- Step 8
Pour extra dressing on lobster.
Private Notes