Ingredients Jump to Instructions ↓

  1. 2 Fennel - trimmed, and Thinly sliced

  2. 1/2 Red onion - thinly sliced

  3. 1 Orange - peeled, sectioned

  4. 4 Lobsters - (1 1/4 lbs ea) - cooked and shelled

  5. 1 tablespoon 15ml Grated ginger Lemon Oil

  6. 1/2 cup 118ml Virgin olive oil

  7. 3 tablespoons 45ml Freshly-squeezed lemon juice

  8. 1/4 teaspoon 1 1/3ml Salt Carrot Ginger Sauce

  9. 4 oz 113g Ginger

  10. 2 cups 474ml Carrot juice

  11. 2 tablespoons 30ml Carrot juice - stirred with

  12. 4 teaspoons 20ml Arrowroot or cornstarch

  13. 1/4 cup 59ml Rice vinegar

  14. 1/4 teaspoon 1 1/3ml Cayenne pepper

  15. 3 tablespoons 45ml Lime juice Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the carrot sauce: Grate the ginger and squeeze to extract the juice (you should have 2 to 3 tablespoons juice). Discard the pulp and set aside the juice. Put the 2 cups carrot juice in a small pan and bring to a boil. Stir the carrot juice-cornstarch mixture and whisk it into the boiling carrot juice. Reduce the heat and simmer for 1 minute. Take the pan from the heat, add the ginger juice, vinegar and cayenne and set aside to cool. When cool, stir in the lime juice and season to taste with salt. To make the lemon oil, combine all the ingredients in a small bowl and stir to mix well. Set aside. In a large bowl, combine the fennel, red onion and orange. Sprinkle lemon oil over to taste and toss gently to coat. Set aside. Cut the lobster tail pieces into slices (medallions) and put them in another large bowl with the rest of the lobster, ginger, lemon oil and salt to taste. Toss to coat. Arrange the fennel salad in the center of large individual plates. Top the salad with the lobster pieces and drizzle the sauce around. Serve immediately. This recipe yields 4 servings.


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