Warm lobster salad with mango - bon appetit

2 appetizer

Ingredients

Quantity Ingredient
6 tablespoons Walnut oil or vegetable oil
¼ cup Chopped shallots
2 Fresh thyme sprigs
3 tablespoons Sherry wine vinegar or red wine vinegar
2 tablespoons Dry white wine
1 Head Belgian endive, separated into spears
6 Radicchio leaves
6 Bibb lettuce leaves
1 Cooked lobster tail, shelled, cut into 1-inch thick medallions
½ Mango, peeled, cut into thin strips

Directions

Heat oil in heavy large skillet over medium heat. Add shallots and thyme and saute 2 minutes. Cool slightly. Add vinegar and wine.

Simmer over low heat until dressing is reduced to ½ C, about 6 minutes. Remove from heat. Season to taste with salt and pepper.

Divide endive, radicchio and Bibb lettuce between 2 plates. Place lobster medallions atop lettuces, dividing equally. Spoon dressing over. Garnish with mango and serve immediately.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

Related recipes