Title: Lobster Salad with Confit Ginger, Cucumber And Young Greens
Categories: Dujour08
Yield: 1 servings

1 Cull lobster -; (1 to 1 1/4
-lbs)
1 Seedless cucumber
1 Piece ginger
1 oz Sugar
2 tb Olive oil
1 Lemon; juiced
Salt; to taste
Freshly-ground black pepper
1/4 lb Mesclun salad
1 Avocado

Steam the lobster and remove the tail and claw meat. Slice the cucumber on
a mandoline in order to get large thin strips. Reserve everything on the
side. Slice the ginger into very thin slices and cook them in a little bit
of water and sugar adding the olive oil when cooked through. When the olive
oil has reached room temperature, add the lemon juice and season the
dressing with salt and pepper. Add the lobster and heat just to warm
through. Mix the greens with the dressing. Slice the avocado in slivers and
place on top of the greens and cucumber. Place lobster on top and sprinkle
with the dressing. This recipe yields 1 serving.

Source: "CHEF DU JOUR - (Show # DJ-9376) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Remi Lauvand

Converted by MM_Buster v2.0l.