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Ingredientes
- 4 x Cooked lobsters - (1 1/4 lbs ea) meat removed, and shells discarded
- 2/3 c. Mayonnaise
- 3 Tbsp. Minced tarragon leaves Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. Fresh lemon juice
- 1 Tbsp. Dijon mustard
- 3 Tbsp. Minced dill weed
- 1/3 c. Extra-virgin extra virgin olive oil
- 1 c. Mesclun salad greens
- 1/2 c. Cooked corn, removed from cob
- 1/2 pt Cherry tomatoes cut in half
Direcciones
- Prepare the lobster and shell meat. In a bowl, combine the mayonnaise and minced tarragon, and season with salt and pepper. Dress lobster meat with half the tarragon dressing.
- In a blender, combine lemon juice, mustard, and dill and blend for 30 seconds. Drizzle in oil to finish vinaigrette. Season with salt and pepper. Toss salad greens, corn, and tomatoes with half of the vinaigrette.
- Divide salad equally among four plates. Arrange the lobster meat on top of the salad. Drizzle with the remaining vinaigrette and serve with the remaining mayonnaise on the side.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 595 | |
| Calories from Fat 449 | 75% |
| Total Fat 50.84g | 64% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 689mg | 29% |
| Potassium 654mg | 19% |
| Total Carbs 6.68g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.54g | 1% |
| Protein 29.7g | 48% |
