Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Lobster Salad With Persimmon, Endive And Fennel
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- #119086
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 persimmon
1 Belgian endive
1 fennel
4 lobsters (about 1-pound each)
DRESSING
2 lemons, juice of
1 cup extra virgin olive oil
salt and pepper
directions
Whisk together all the dressing ingredients in a mixing bowl and set aside.
Cook the lobsters in a big pot with salted boiling water for 8 minutes, then cool them off in ice water. Remove the shell and set aside.
Slice the persimmon very thin and place them in the center of the plate like a flower. In a separate mixing bowl, shave fennel and endive and toss with dressing. Place the mixture over the persimmon.
Cut the lobster tail in half and brush it with a little bit of the dressing. Next, place the lobster on top of the fennel and endive. You can finish the decoration with chervil.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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