Warm Lobster and Mediterranean Vegetable Salad
Recipes
| 1 pkg | Clearwater knuckle and claw raw lobster meat |
| 2 medium | Zucchini, cut in long ribbons |
| 1 | Shallot, minced fine |
| 2 | Garlic cloves, minced fine |
| 1 | Red onion, diced small |
| ½ | Red pepper, diced small |
| ½ | Yellow pepper, diced small |
| ½ | Green pepper, diced small |
| 10 | Thyme sprigs with leaves picked off |
| 1 bundle | Chives, snipped |
| 1 | Tomato, diced (optional) |
| ½ | Lemon (juice and zest) |
| ½ | Orange (juice and zest) |
| 1 tsp. | Honey |
| 1 tsp. | Red wine vinegar |
| 4 tbsp. | Olive oil |
| to taste | Sea salt and fresh cracked pepper |
- Place zucchini in a mixing bowl with diced peppers. In a heavy bottom pan over low heat warm garlic and shallot in 2 tbsp. of olive oil. Rinse lobster meat under cold water and dry. Season meat with salt and pepper. Add meat to the pan when garlic is aromatic and starting to become translucent. Take care not to brown garlic. Cover pan and cook for two - three minutes gently shaking pan occasionally. Add orange and lemon zest with juice and cover again. After two more minutes add onion and vinegar with honey. Toss to coat evenly with remaining olive oil and add to remaining ingredients in mixing bowl. Add tomato. Distribute evenly amongst four plates. Garnish with fresh herbs and another sprinkle of sea salt and pepper.
- This is an excellent appetizer, or with the addition of a simple rice pilaf, and garlic toast and divided amongst 4 plates instead of 6 you have a substantial main course plate.