Lobster Salad with Tamarind Vinaigrette
Pescanova
Prepare the lobster: Thaw lobsters in cold running water. Add 3 tablespoons salt
to a large pot of water and bring to a boil. Drop lobsters into the boiling water.
3 Pescanova frozen lobster tails
3½ ounces baby lettuce
4 ounces avocado balls
2 ounces fresh hearts of palm, sliced
1½ ounces Roma tomatoes, sliced
;⁄; cup chopped fresh cilantro
Salt and pepper
1 tablespoon freshly shaved
coconut, toasted
TAMARIND VINAIGRETTE
½ cup olive oil
½ cup white balsamic vinegar
1 tablespoon Dijon mustard
8 ounces tamarind paste
1 pinch salt
1 pinch brown sugar
When the water returns to a boil, cook for 3 minutes. Transfer the lobsters
to a bowl ;lled with iced water for 3 minutes. Remove meat from shells
using scissors. Chop meat into large chunks. Set aside.
Prepare the vinaigrette: Mix all ingredients until well blended. Set aside.
Place lettuce in a serving bowl. In a mixing bowl, combine lobster, avocado,
hearts of palm, tomatoes and cilantro. Season lightly with salt and pepper.
Add vinaigrette to taste and toss.
Arrange the lobster mixture on top of the lettuce and garnish with coconut.
Makes 4 servings.
