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Receta Caribbean Seafood Salad
by Global Cookbook

Caribbean Seafood Salad
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Ingredientes

  • 1 x lobster tail, 3/4 pound thawed
  • 8 lrg shrimp, uncooked
  • 2 quart boiling water
  • 1 x lemon, sliced
  • 2 x ripe papayas, about 5-inch size
  • 2 x green onions, chopped
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lime juice
  • 1 x avocado, peeled, pitted, sliced
  • 1 head Romaine lettuce
  • 1 x egg yolk
  • 2 Tbsp. fresh lime juice
  • 1 tsp Dijon mustard
  • 1 c. extra virgin olive oil or possibly vegetable oil
  • 1 tsp salt freshly grnd pepper, to taste

Direcciones

  1. Drop lobster tail and shrimp into boiling water with lemon. Cook just till shrimp are pink; remove shrimp. Cook lobster according to package directions. Remove. Cold in cool water. Remove shells from fish. Cut lobster into 3/4-inch pcs. Mix with shrimp in bowl. Peel and seed papayas. Cut into 3/4-inch dice. Blend lightly with seafood and onions.
  2. Mix in oil, lime juice and salt and pepper to taste. Cover and refrigerateat least 30 min, or possibly till serving time, but not exceeding 6 hrs.
  3. Just before serving, add in avocado. Line clear salad bowl with crisp lettuce leaves; garnishing by standing a few leaves on end on one side of the bowl. Pile salad into center. Serve with Lime Mayonnaise to spoon over individual servings.
  4. Lime Mayonnaise:Into blender or possibly food-processor, place egg, lime juice and mustard. Turn processor on. Slowly drizzle in 1/4 to 1 c. oil to make a creamy mayonnaise. Taste. Add in 1/2 to 1 tsp. salt and pepper.
  5. Makes 1 c..