Lobster Salad And Papaya Souskai |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
3 lb lobsters 2 |
red bell pepper 1 |
mango 1 |
limes 3 |
green papayas 2 |
shallots 2 |
olive oil 6 oz |
salt & cayenne pepper |
Directions:
1. Boil lobster in water for 7 minutes and refresh.
2. Peel the mango.
3. Roast * and peel the pepper.
4. Dice the mango and the red bell pepper in small pieces.
5. Julienne the papaya.
6. Peel and chop the shallots.
7. Place the diced mango and red pepper in a bowl. Squeeze two limes and add olive oil and julienne of papaya.
8. Cut lobster in half, remove the meat and clean shell.
9. 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.
10. 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.
11. *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.
12. Roasted implies that it's gonna look BLACK at some parts.
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