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Lobster Tabbouleh With Basil Recipe

Submitted by: Nina, Nebraska, USA

 


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recipe is ready in 2-5 hrs Ready in: 2-5 hrs
recipe difficulty 4/5 Difficulty:   4 (1=easiest :: hardest=5)

Serves/Makes:   4

  

Ingredients:
3/4 cup Chicken stock
1 tablespoon Butter
1/4 tablespoon Salt
3/4 cup Couscous
1/2 cup Fresh basil leaves; minced
1 clove Garlic; minced
3/4 cup Olive oil
1/4 teaspoon Salt
2 Lobsters (1-1/4 lb. size)
1 medium Tomato; peeled, seeded, and diced medium
1 medium Cucumber; peeled, seeded, and diced medium
2 tablespoons Lemon juice, fresh squeezed

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Directions:

In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt. Bring the liquid to a boil and then remove the pan from the heat. Add the couscous, cover the pan, and let it sit for 5 minutes. Transfer the couscous to a glass bowl and let it cool.

In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt. Mix the ingredients together and set the sauce aside.

In a large saucepot place 4" of water and bring it to a boil over high heat. Add the lobsters and let them cool. Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. Cut the lobster meat into 1/2" pieces.

In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture. Toss the ingredients together so that the lobster is well coated. Set it aside.

In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss the ingredients together well to make the tabbouleh.

In the center of each individual serving plate place a mound of the tabbouleh. Arrange the lobster pieces around the edge.

This recipe from CDKitchen for Lobster Tabbouleh With Basil serves/makes 4

Recipe ID: 79104

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