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Lobster Martini

Vary the seafood, if you'd like, by mixing the lobster with shrimp or crab.

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2   Lobster tails - (abt 1/2 lb ea)
2 teaspoons 10mlOlive oil
  Salt - to taste
4   Leaves lettuce
1   Avocado - cut in quarters
1   Plum tomato - minced
1   Ear of corn - cooked, and (small)
  Kernels cut from cob
1/4 cup 4g / 0.1ozMinced cilantro
4   Lemon wedges
4   Lime wedges
4   Pimento-stuffed olives

Recipe Instructions

Heat the grill to medium-high.

Cut the lobster tails in half lengthwise. Brush all sides of the tails with the olive oil. Grill the tails flesh-side down for 5 minutes. Turn and grill until the lobster is opaque in the center, about 5 minutes. When cool enough to handle, remove the lobster meat from the shells and cut into 1-inch chunks. Lightly season with salt.

Line 4 martini glasses with a lettuce leaf. Stand an avocado quarter in each glass. Divide the lobster among the glasses. Top the lobster with the tomato, corn and cilantro. Thread each of 4 small wooden skewers with a lemon wedge, lime wedge and olive. Garnish each glass with a skewer.

This recipe yields 4 servings.

Each serving: 152 calories; 362 mg sodium; 41 mg cholesterol; 7 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 13 grams protein; 2.42 grams fiber.

The Los Angeles Times, 05-22-2002


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