8 oz Clearwater Knuckle and Claw Raw lobster meat rinsed under cold water and dried thoroughly 2 tbsp olive oil 2 tbsp butter 1 medium zucchini cut in long ribbons 1 shallot minced fine 1 lb baby Mesclun salad greens 1 red onion diced small 1/4 red pepper diced small 1/4 yellow pepper diced small 1/4 green pepper diced small 10 sprigs of thyme with leaves picked off 1/2 bundle chives snipped 1 tomato diced (optional) juice and zest of 1/2 lemon juice and zest of one orange 1 tsp honey 1 tsp red wine vinegar 4 tbsp olive oil xv sea salt and fresh cracked pepper
1. Season the lobster with sea salt and pepper. In a sauté pan gently cook the lobster meat with the olive oil and butter adding thyme leaves in final cooking stages. Reserve the meat warm. 2. Whisk together the citrus fruit zest and juices, vinegar, shallots, honey and olive oil for a dressing and reserve. 3. Make a salad out of greens, zucchini and peppers. 4. Drizzle with dressing and add lobster throughout salad for presentation.
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