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Categories:
dressing lime juice ginger juice mustard cayenne canola oil Salad red beets lobster red potatoes celery avocados basil tarragon eggs fresh basil
Viewed: 22 - Published at: 9 years agoIngredients
- Dressing:
- 2 Tbls fresh lime juice
- 4 tsp fresh ginger juice (See Notes above)
- 2 tsp Dijon mustard
- Pinch of cayenne
- 1/2 cup canola oil
- Salad:
- 2 1 1/2 -2 inch red beets, trimmed
- 2 1/3 Pounds Frozen Uncooked Lobster Tails, thawed (about 3 large)
- 1/2 Pound Baby Red Potatoes, halved
- 1 Cup Finely chopped celery
- 1 Cup Thinly sliced romaine lettuce
- 2 Large ripe avocados, peeled , halved, seeded, chopped
- 2 Tbsp Fresh, chopped Basil
- 1 Tbsp Fresh, chopped Tarragon
- 2 Large boiled eggs, peeled, quartered
- Fresh basil and tarragon sprigs (for garnish)
Method
- For Dressing:
- Whisk lime juice, ginger juice, dijon and cayenne together. Gradually whisk in oil.
- For Salad:
- Preheat oven to 400F. Wrap beets in foil; roast until tender when pierced with knife, about 45 minutes.
- Cool; Peel beets, then slice paper-thin with V-slicer or mandolin, or slice very thinly using sharp knife. Transfer to another small bowl.
- Cook lobster in large pot of boiling salted water until just opaque in center, about 13 minutes. Drain.
- Using kitchen shears, cut down center of bottom of lobster shell and pry open; remove meat. Cut meat into 3/4-inch cubes.
- Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate).
- Cook potatoes in small pot of boiling salted water until tender when pierced with knife, about 12 minutes. Drain; cool.
- Toss lobster, potatoes, celery, lettuce, and 1/2 cup dressing in large bowl. Fold in avocado, chopped basil and chopped tarragon.
- Season salad to taste with salt and pepper.
- Divide salad among 8 plates; garnish with beets, caviar, if desired, egg wedges, and fresh herb sprigs.
