Ingredients Jump to Instructions ↓

  1. 2 Lobsters - (1 1/4 lbs ea)

  2. 6 tablespoons 90ml Lime juice - divided Salt - to taste Freshly-ground black pepper - to taste

  3. 1 1/2 cups 355ml Orzo

  4. 2 tablespoons 30ml Olive oil - divided

  5. 1 cup 146g / 5.1oz Small-diced peeled red apples

  6. 1 cup 110g / 3.9oz Small-diced blanched celery

  7. 2 tablespoons 30ml Chervil leaves Ginger Beurre Blanc Dressing

  8. 2 tablespoons 30ml Finely-chopped shallots

  9. 1 cup 237ml Dry white wine

  10. 1 1/2 teaspoons 7 1/2ml Ginger - minced

  11. 1 1/2 cups 355ml Heavy cream

  12. 2 tablespoons 30ml Unsalted butter - cut small pieces

  13. 1 tablespoon 15ml Lime juice Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the Salad: Halve and clean the lobsters. Brush with 3 tablespoons of lime juice; season with salt and pepper. Broil for 10 minutes; cool. Remove the meat and cut into bite-size pieces. Cook the orzo in a medium saucepan of boiling salted water until al dente, about 7 minutes. Drain and transfer to a small bowl. Toss with 1 tablespoon of olive oil; set aside. In a small bowl, combine the apples and the celery. Toss with the remaining lime juice and olive oil. Season with salt and pepper. Chill. For the Ginger Beurre Blanc Dressing: In a medium saucepan, combine the shallots, wine and ginger. Over medium-high heat, reduce the mixture until it's almost the consistency of syrup. Remove from heat and strain, discarding solids. Replace the strained wine-ginger mixture in the saucepan. Over medium heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime juice, salt and pepper. Remove from heat and cool to lukewarm. To Assemble: In a large bowl, gently combine the lobster meat, orzo and apple-celery mixture. Drizzle with the dressing, add the chervil and toss to coat. Serve immediately. This recipe yields 4 servings. Each serving: 829 calories; 18 grams protein; 76 grams carbohydrates; 3 grams fiber; 47 grams fat; 25 grams saturated fat; 154 mg. cholesterol; 156 mg. sodium.


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