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Receta Lobster Stuffed Avocado With Champagne Vinaigrette
by Global Cookbook

Lobster Stuffed Avocado With Champagne Vinaigrette
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  Raciónes: 4

Ingredientes

  • 1 lb cooked lobster meat cut 1/2" chunks
  • 1/2 c. mayonnaise
  • 1/4 c. diced celery
  • 1/4 c. thinly-sliced green onions
  • 1/4 c. peeled seeded diced tomato
  • 1 Tbsp. lemon juice Salt to taste Freshly-grnd black pepper to taste
  • 1 Tbsp. finely-chopped shallots
  • 1/2 tsp finely-chopped garlic
  • 1/2 tsp fresh minced thyme
  • 1/2 c. champagne vinegar
  • 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 1 lrg romaine lettuce head 8 c. minced
  • 1/2 c. julienne carrots
  • 1/2 c. shredded red cabbage
  • 1/4 c. chives cut 1" pcs
  • 24 x cherry tomatoes cut in half
  • 1/2 c. Champagne Vinaigrette (listed above)
  • 2 lrg Hass avocados peeled, halved Lobster Salad (listed above)
  • 12 x endive leaves

Direcciones

  1. For the Lobster Salad: Combine all the ingredients. Chill.
  2. For Champagne Vinaigrette: Combine the shallots, garlic, thyme and vinegar. Slowly whisk in the oil, salt and pepper.
  3. For Assembly: Combine the romaine, carrots, cabbage, chives, halved tomatoes, vinaigrette and toss. Divide the salad onto 4 dinner plates. Place an avocado half in the center of each plate and top each with an equal amount of lobster salad. Garnish with endive leaves.
  4. This recipe yields 4 servings.