Lobster Salad with Asian Dressing

Lobster Salad with Asian Dressing
  • 4 servings
  • 0:25 Preparation
  • 0:00 Cooking
  • 0:25 Total Time

Ingredients

Add all
  • lobster salad:

  • 1 1/2 lb
    (680 g)

    lobster cooked and shelled into small chunks

  • 2

    English cucumbers, unpeeled and thinly sliced

  • 0.500

    bunch of coriander, leaves stripped from the stems

  • 0.500

    bunch of mint, leaves stripped from the stems

  • 4

    hot peppers, finely chopped

  • 3 Tbsp.
    (45 mL)

    chopped fresh ginger

  • 0.500

    Spanish onion, diced

  • Vinaigrette:

  • 1/3 cup
    (80 mL)

    extra virgin olive oil

  • 3 Tbsp.
    (45 mL)

    soya sauce

  • 3 Tbsp.
    (45 mL)

    rice vinegar

Preparation

In a salad bowl, combine all the ingredients well, season lightly and set aside.

In another salad bowl, combine all the dressing ingredients, whisk well and pour over the lobster salad.

Use a wooden spoon to mix the salad well.

Source: Chef Ian Perreault

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007