Cantaloup and Lobster Salad
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 2-1 lb. (2-450 g) lobsters cooked
- 1 cantaloup
- 3/4 cup (180 mL) celery, finely chopped
- 1 red bell pepper, in strips
- 1/2 cup (125 mL) fresh tarragon, chopped
- Freshly ground pepper to taste
- lettuce leaves and young salad greens dressing adequate amount
- 1/2 cup (125 mL) mayonnaise*
- 1/2 cup (125 mL) plain yogurt*
- 2 Tbsp. (30 mL) chili sauce*
- 1 Tbsp. (15 mL) lemon juice
Preparation
Remove the meat from the lobsters and cut into 1.5 cm (1 inch) cubes. Set claws aside for garnish.
Cut cantaloupe into 2 cm (3/4 inch) cubes or cut into balls with a melon baller.
Place the cantaloupe in a bowl and add the celery, red pepper and tarragon. Mix.
Add the lobster and mix with the cantaloupe. Season with pepper.
Decoratively line individual serving bows with lettuce leaves and young salad greens. Spoon in the lobster and cantaloupe salad and cover with the yogurt dressing.
Garnish with the lobster claws. Serve immediately.
Dressing: Mix all the ingredients for the dressing in a bowl. Keep cold.
Suggestion
Substitute cucumber and blanched snow peas or pieces of avocado for the celery and pepper.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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