Lobster Salad and Papaya Souskai
From hopscotch 14 years ago
- 70 minutes to make
- Serves 4
At times, I want to go Mediterranean. Spicy jerk, or a Spicy citrus seafood salad or main dish. It's zing with a touch of HOT, and just need a cold beer or margarita, and sitting by the seaside. (Cellar Club)
Ingredients
- INGREDIENTS shopping list
- 3 lb lobsters 2 shopping list
- red bell pepper 1 shopping list
- mango 1 shopping list
- limes 3 shopping list
- Green papayas 2 shopping list
- shallots 2 shopping list
- olive oil 6 oz shopping list
- salt & cayenne pepper shopping list
How to make it
- Boil lobster in water for 7 minutes and refresh.
- Peel the mango.
- Roast * and peel the pepper.
- Dice the mango and the red bell pepper in small pieces.
- Julienne the papaya.
- Peel and chop the shallots.
- Place the diced mango and red pepper in a bowl. Squeeze two limes and add olive oil and julienne of papaya.
- Cut lobster in half, remove the meat and clean shell.
- Cut the lobster meat in big pieces and add to the papaya salad. Season with salt and cayenne pepper. Garnish lobster shell with papaya salad.
- Sommelier Selection: E. Guigal Condrieu '96, Rhône, is a mineral wine with a peach and apricot aroma that goes perfectly with the fresh lobster salad.
- *Roasting the bell pepper - drizzle a cookie sheet with olive oil - place in a 375 - 400 degree oven. Shake it up half way, as to loosen the bell pepper, so that it does not adhere to the bottom of the pan.
- Roasted implies that it's gonna look BLACK at some parts.
People Who Like This Dish 2
- angelica14 St Petersburg, FL
- ayeyerma Belfast, GB
- choclytcandy Dallas, Dallas
- hopscotch CA
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The Rating
Reviewed by 3 people-
Stunning. Excellent ingredients - it can't possibly go wrong.
angelica14
in St Petersburg loved it
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" It was excellent "