If you are trying to eat healthy in the new year, consider adding lobster to your diet. Compared to beef and chicken, it has fewer calories, less fat and is packed with vitamins and minerals.
Mackenzie Arrington, Maine's Lobster Chef of the Year 2012, stopped by Good Day New York to share a recipe and talk about cooking with lobster.
Lobster Lettuce Shooter
Lean proteins, good fats are key to healthy diet.
YIELD 4 portions
PREP TIME 10 minutes
COOK TIME 7 minutes for lobster
CATEGORIES Healthy, cold snack, appetizer
DIFFICULTY LEVEL Elementary
Lobster meat, cooked, cooled and chopped ½ lbs
Grapefruit, diced 1 ea
Orange, diced 1 ea
Avocado, diced 1 ea
Citrus vinaigrette 2-3 Tbsp
Bibb lettuce 1 ea
Tarragon, chopped 2 Tbsp
Fennel seed, ground 1 tsp
Celery salt and fresh ground black pepper to taste
Grapefruit juice from segmenting 1 Tbsp
Orange, juice from segmenting 1 Tbsp
Garlic powder (optional) ¼ tsp
Ginger powder (optional) ¼ tsp
Grapeseed oil 3 Tbsp
Salt and Black pepper to taste
1. Combine all ingredients besides the oil in a bowl and slowly whisk in the oil.
2. Or even easier add all ingredients into a jar with a tight seal and shake vigurously until fully incorporated/emulsified.
1. Clean Bibb lettuce and separate leaves to use as "cups."
2. In a bowl combine lobster, fennel see, grapefruit, orange, avocado and tarragon with the citrus vinaigrette.
3. Toss or stir to fully incorporate.
4. Taste and season with celery salt.
5. Serve in a bowl with lettuce cups on the side.
6. To consume spoon the lobster salad mix onto a lettuce cup and season with a few cracks of fresh black pepper.