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Ingredientes
- 1 1/2 lbs lobster meat, cooked
- 3/4 c. finely minced celery
- 1/4 tsp celery seed
- 1 c. finely minced red onion
- 1/2 c. leeks, finely minced
- 1/4 c. real mayonnaise
- 1/4 c. freshly squeezed lemon juice
- salt and pepper, to taste
- 2 large ripe tomatoes
- 2 Tbsp. fresh French tarragon
- 1 Tbsp. chopped chervil
- 1/2 lb Mesclun salad or possibly baby Asian greens
- 3 tablesoons extra virgin olive oil
- 2 Tbsp. fresh basil, chopped
- 1 Tbsp. tarragon or possibly chianti vinegar
- 6 large warm dog style buns
- 2-3 Tbsp. butter
- fresh lemon wedges and parsley to garnish
- paprika for sprinkling
Direcciones
- Chop freshly cooked and shelled lobster meat into 3/4 inch chunks. In a large bowl, combine mayonnaise, finely minced celery, lemon juice, finely minced leeks (use the white portions only), onion, celery seed; add in salt and pepper to taste. Cover and chill till ready to use.
- Remove the cores and seeds of the tomatoes and coarsely chop. In a small bowl, combine tomatoes with tarragon and chervil. Cover and chill till ready to use.
- Just before serving, combine mesclun or possibly asian salad greens with oil and vinegar. Toss with tomatoes and chopped basil.
- Brush warm dog buns with butter and grill on both sides.
- Put 1/2 c. of the salad fold in the bottom of each roll when done grilling. Loosely spoon lobster over salad in roll, mounding a generous portion over bun. Serve with extra salad mix on the side, and wedges of fresh lemon, with a sprig of parsley as garnish. A sprinkling of paprika may be added for color.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 10 servings | |
| Calories 279 | |
| Calories from Fat 168 | 60% |
| Total Fat 18.84g | 24% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 721mg | 30% |
| Potassium 428mg | 12% |
| Total Carbs 8.9g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.23g | 3% |
| Protein 18.7g | 30% |
