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Ingredientes
- 2 x Lobsters - (1 3/4 to 2 lbs ea) steamed or possibly poached till just done
- 2 lrg Romaine lettuce hearts
- 1 c. Tender white frisee lettuce leaves
- 1/2 lb Peeled celery root cut thin julienne Caesar Dressing see * Note
- 1 c. Garlic Croutons see * Note
- 1/4 c. Freshly-shaved Parmesan cheese Salmon caviar rinsed to plump and remove excess salt Chervil sprigs
Direcciones
- Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if you like. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
- Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.68g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 222mg | 9% |
| Potassium 206mg | 6% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 14.1g | 23% |
