Title: Lobster & Grilled Portobello Salad W Walnut Oil Vinaigrette
Categories: Ckright2
Yield: 4 servings

2 Live Maine lobsters -; (1
-1/2 lbs ea)
2 lg Portobello mushrooms;
-stemmed
2 tb Olive oil
Kosher Salt; to taste
Freshly-ground black pepper;
-to taste
2 c Young savory greens
(such as arugula;
-watercress, mustard,
Frisee)
Walnut Oil Vinaigrette; see
-* Note
Fresh salmon roe; for
-garnish

* Note: See the "Walnut Oil Vinaigrette" recipe which is included in this
collection.

In a large stockpot with lightly salted boiling water, plunge the lobsters
in, head first. Cook for 10 to 12 minutes. Remove them from the pot and
wait until they are cool enough to handle. Remove the tail and claw meat
intact. Set aside. Prepare a charcoal fire. With the blunt side of a paring
knife, scrape the black gills from the underside of the portobellos.
Lightly brush the mushrooms with the olive oil. Season with salt and
pepper. Quickly grill on both sides until just softened. Or broil them.
Remove and set aside. To serve, arrange the greens on plates. Slice the
lobster tail into medallions and fan over the greens. Slice the portobellos
into 1/4-inch thick slices and arrange around the lobster meat. Drizzle
with a little of the Walnut Oil Vinaigrette and garnish with the lobster
claw meat (one per plate) and a scattering of salmon roe, if desired. This
recipe yields 4 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9658 broadcast 08-29-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.