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Recipes brought to you by Avanti Savoia

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Rock Lobster Salad

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(Recipe ID: 173)

Serves 6

Preparation time: 30 minutes

Source: Chef Joseph Lowery

Unusual, different and really good!

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 cups Well-drained sauerkraut, chopped
  • 2 tablespoons Chives, chopped
  • 1/4 cup Carrots, shredded
  • 1 Cucumber, thinly sliced
  • 6 Frozen rock lobster tails
  • 1 1/2 gallons Cold water
  • 4 tablespoons Coarse sea salt *
  • 6 Tablespoons Extra virgin olive oil *
  • 1 teaspoon Plum seed oil *
  • 2 tablespoons White wine vinegar *
  • 1 tablespoon White balsamic condiment *
  • 1 teaspoon Himalayan pink salt *
  • 1/2 teaspoon White peppercorn, freshly ground *

Instructions

Vinaigrette:

6 Tablespoons Extra virgin olive oil
1 teaspoon Prune seed oil
2 tablespoons White wine vinegar
1 tablespoon White balsamic condiment
1 teaspoon Himalayan pink salt
1/2 teaspoon White peppercorn, freshly ground
 

Vinaigrette Preparation:

  1. Combine the wine, vinegar, and Balsamic condiment with salt and peppercorn, add the two oils gradually while whisking constantly to create a thick, emulsified vinaigrette.

Salad:

  1. In a salad bowl, mix sauerkraut, chives, parsley, carrots, and add the vinaigrette and toss well. 
  2. Chill.
  3. In a large pot, bring 1 1/2 gallons of water to a rolling boil. 
  4. Add the coarse sea salt (4 tablespoons).
  5. Drop frozen rock lobster into boiling salted water.
  6. When water returns to a rolling boil, cook for 3 minutes.
  7. Drain and drench with cold water.
  8. With scissors remove underside membrane.
  9. Pull out meat in one piece and cut into 1/2 inch-thick crosswise slices.
  10. Add to the salad; lobster and cucumber slices, toss gently and serve.

 

 

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