Lobster Salad

Zepter Masterpiece Cookware allows us to steam our lobster instead of boiling it, meaning the meat preserves more of its delicate flavour and tenderness. The mango, avocado and zingy lemon and orange dressing further heighten the delicate flavour of the meat, without overpowering it. Brighten up winter days and try something new!

Image-2-(1).jpg

INGREDIENTS

1 kg lobster
1 bunch rosemary
200 g cherry tomatoes
Aqueena water
1 mango
Parsley
1 avocado
100 g arugula
Juice of 1 orange
Juice of ½ a lemon
Lemon juice
50 g Basil
1 dcl olive oil
Pepper
Chili

PREPARATION

Place the lobster, rosemary and half of the cherry tomatoes into a cold Zepter Z-V3025Z grill pan and add a small amount of Aqueena purified water
Set the temperature to 160 C and cook for 2 minutes, then lower the temperature to 90 C and cook for an additional 20 minutes (covered)
In the meantime, finely chop the mango, avocado, parsley and the remaining cherry tomatoes
Combine the chopped vegetables and the parsley in a bowl to make the salad and season with the orange and lemon juice, pepper, chili, olive oil and basil
Serve the lobster over the salad in Rio Gold porcelain

Chef Petra Geric

Posted: 12/13/2018 10:11:08 AM by Zepter International | with 0 comment(s)

Share on:

Lobster Salad

You might also like:

Categories

Recent Posts