Lobster Salad with Spicy Lemon Dressing
Cooks In Combitherm Ovens
Lemon and lobster are the perfect complimentary flavors to spice up any salad.
For Spicy Lemon Dressing
1/4 c. (50 ml) Lemon Juice
1 T. plus 2 t. (24 ml) Soy sauce
1/2 t. (2 ml) finely grated garlic
1/4 t. (1 ml) Chili garlic sauce, passed through a sieve
1/2 t. (2 ml) sea salt
Fresh ground black pepper to taste
4 T. plus 2 t. (69 ml) grapeseed oil
For Lobster Salad
1-8 oz. (236 ml) cold water lobster tail
vegetable oil for deep-frying
2 cloves garlic, thinly sliced
5 Shitake mushrooms, stems removed
3 oz. (80 g) assorted salad greens
1/4 c. (50 ml) spicy lemon dressing from above
Combine all the ingredients except oil. When the salt is fully dissolved, wisk in oil. Yield 3/4 c. (150 ml)
Cook lobster tail in steam mode at 160°F (71°C) for 10 min. Cool and cut into bite size pieces.
Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep fry the garlic slices until crisp.
Lightly grill the mushroom caps.
Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy lemon dressing over and decorate with the garlic chips
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