Lobster Salad With Fennel And Radishes

Recipe Ingredients

2		Fennel bulbs
1		Red radishes - (abt 8 oz)
2/3 cup	157ml	Mayonnaise
2 teaspoons	10ml	Capers
1 1/2 tablespoons	22ml	Minced chives - plus
1 teaspoon	5ml	Minced chives - for garnish
1 teaspoon	5ml	Sherry vinegar
2		Cooked spiny lobster tails - (1/2 lb ea)

Recipe Instructions

Trim the tough stalks and lacy fronds from the fennel, reserving enough of the fronds to make 1 tablespoon when minced. Trim the ends, then cut the head in quarters lengthwise. Trim out the solid core at the center of each quarter. Using a very sharp knife, cut the fennel quarters in lengthwise slices as thinly as you can. Place them in a work bowl.

Cut the radishes from the greens and cut them in fairly narrow wedges (one-half inch wide pieces). Add them to the fennel.

In a bowl, stir together the mayonnaise, the reserved 1 tablespoon chopped fennel fronds, capers, 1 1/2 tablespoons chives and vinegar. Taste and adjust seasoning, adding more vinegar or salt if necessary.

Add half of the mayonnaise to the salad mixture and toss well to coat lightly. Turn it out onto a platter and arrange the salad in a neat mound.

Slice the lobster tails in medallions roughly one-half inch thick. Stir gently with remaining mayonnaise to coat lightly. Arrange the lobster medallions on top of the fennel salad. Sprinkle with remaining 1 teaspoon minced chives.

This recipe yields 4 servings.

Each serving: 446 calories; 25 grams protein; 13 grams carbohydrates; 5 grams fiber; 33 grams fat; 6 grams saturated fat; 109 mg. cholesterol; 773 mg. sodium.

Source:
The Los Angeles Times, 10-20-2004

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.