Lobster Salad from Le Creole - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Lobster Salad from Le Creole

Citrus and ginger vinaigrette

INGREDIENTS

1 cup fresh squeezed orange juice
1 lemon juiced
1 lime juiced
1 cup steen's cane vinegar
1/2 oz. Pickled ginger
1/2 cup karo light corn syrup
1 tsp. salt
1/2 tsp. black pepper
2 cups canola oil

PROCEDURE

  • Place all ingredients except oil in blender and blend until smooth.
  • With blender running slowly drizzle oil is incorporated.
  • Store in cooler for up to 1 week.

Lobster Salad

INGREDIENTS

2 lbs. Lobster meat
1/2 cup mayonnaise
2 oranges (juiced)
1 bulb fennel (thinly shaved)
1 cucumber (small diced)
1 tbsp. fresh dill
1 tbsp. salt
1 tsp. Black Pepper
1 tbsp. sugar

PROCEDURE

  • Place all ingredients in mixing bowl.
  • Gently fold until well incorporated.
  • Store in cooler for 30 minutes before serving.

To Plate:

INGREDIENTS

6 oz. spring mix
2 oz. vinaigrette
2 oz. mandarin orange segments
1 oz. shaved red onion
1 oz. grape tomatoes
6 oz. lobster salad
2 slices garlic toast

PROCEDURE

  • Place spring mix, vinaigrette, mandarin oranges, tomatoes, and red onion in bowl.
  • Toss gently until well coated with vinaigrette.
  • Place spring mix on plate and top with lobster salad.
  • Garnish with garlic toast and serve.
Powered by WorldNow