LOBSTER AND PINEAPPLE SALAD WITH BASIL AND MINT
Steps:
- Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
- Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
- While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids.
- Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Natinael Admasu
[email protected]This salad is a culinary masterpiece! The flavors are perfectly balanced and the presentation is stunning.
Dananjali Suboda
[email protected]I would not recommend this recipe. It was a waste of time and money.
stanley okeyson
[email protected]I found this salad to be very bland. It needed more seasoning.
natasha “MissTash” machakaire
[email protected]This salad is not very kid-friendly. The lobster is a bit chewy and the pineapple is a bit too tart.
Mream Abomokh
[email protected]This salad is very time-consuming to make. I would recommend making it ahead of time or using pre-cooked lobster.
Daisy Bruce
[email protected]I had a hard time finding fresh basil and mint. I ended up using dried herbs, which worked fine.
Tirsana Bikram
[email protected]The lobster was a bit overcooked, but the rest of the salad was delicious.
Saif Wardag
[email protected]I found that the salad was a bit too sweet for my taste. I would recommend using less pineapple or adding some tart fruit, like grapefruit, to balance out the flavors.
BAPPY HIMO
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Prophet Joshuafire TV
[email protected]I've made this salad several times and it's always a crowd pleaser. It's a great way to use up leftover lobster.
Md Siyam khan
[email protected]This is one of my favorite salads. I love the combination of flavors and textures.
Ariel Newell
[email protected]I made this salad for my family and they all loved it. Even my picky kids ate it up!
Bishnumaya Thapa magar
[email protected]This salad is perfect for a summer party. It's light and refreshing, and the colors are so vibrant.
Cchsy Gfdi
[email protected]I'm not a big fan of lobster, but this salad was surprisingly good. The pineapple and basil really balance out the flavor of the lobster.
John Velasco
[email protected]This was my first time cooking lobster and it turned out great! The recipe was easy to follow and the salad was delicious.
Stephanie Lafler
[email protected]I love the sweet and savory flavors in this salad. The lobster is cooked perfectly and the pineapple adds a nice tropical touch.
Namono Sylivia
[email protected]This salad was a hit at my last dinner party! The combination of lobster, pineapple, basil, and mint was unique and refreshing. I will definitely be making this again.