Royal Palm Lobster Delight
Enticing mango-lobster salad for high tea
Ingredients:
1 medium spiny lobster tail
1 head lettuce
1 pink grapefruit, sliced
1 meduim-ripe mango, sliced
1/2 meduim pineapple
2 1/2 cups flour
1 lime, sliced thinly
For the dressing
1/2 cup olive oil
1/2 tsp Dijon mustard
2 TBs champagne vinegar
1 tsp parsley, chopped
Juice of one lime
Preparation:
Boil lobster in salted water for
7 -10 minutes. Plunge in ice water. When cooled, remove meat and slice
into medallions. Tear lettuce and arrange on platter.
Arrange lobster medallions alternately with fruit slices and garnish with lime slices. Combine and shake all dressing ingredients. Drizzle lobster with dressing and serve.
Serves 2
Courtesy of Chef Matthew Jack, Palm Island Resort, St. Vincent and The Grenadines, Caribbean
