Lobster, Corn, Zucchini, And Basil Salad Recipe
Lobster, Corn, Zucchini, And Basil Salad Recipe
Ingredients:
4 pcs zucchini (2 lbs)
1.5 c of corn (fresh, from 3 corn ears)
1/2 c of mayonnaise, for taste
12 pcs of lobster (1-1/4 lb); steamed or boiled
3 Tbsps of fresh juice (lemon or vinegar (white-wine)
1/2 c leaves of basil (fresh); shredded finely
Sprigs of basil (fresh) or leaves of basil (shredded finely) to garnish
Instructions:
With small melon ball cutter (1/4-inch), scoop zucchini outer flesh to make 1.5 c zucchini pcs; reserve leftover zucchini if preferred.
Blanch corn and zucchini in saucepan w/ boiling hot water for 1 min; drain thoroughly. Let cool the vegetables then transfer then to separate bowl.
Meanwhile, break claws off every lobster’s body. Crack the claws; remove the meat. Then, cut meat to 1/2″ pcs and put into vegetables.
Next, twist off the tails from bodies of lobster, keep it intact. Discard the bodies.
Remove hard-membrane from every tail of lobster w/ kitchen scissors through cutting inside the outer edges of the shell.
Take out meat off the tail; reserve the shells of the tail to use when serving. Then, cut meat from the tail to 1/2″ pcs and put in to meat from claw.
Whisk juice or vinegar, salt, pepper and mayonnaise together in small mixing bowl then add into the lobster mix.
Gently toss the salad so it combines well. The salad can be made 8 hrs ahead from this point then chill w/ cover.
Before it is served, stir basil in to the salad. Then, mound 1/2 c of salad in every tail of lobster reserved earlier; arrange then onto platter.
Next, transfer the rest of salad in to serving platter then garnish w/ basil. Can make twelve cups.
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