 |
500
grams/ 1 pound raw |
| |
rock,
lobster removed from |
| |
the shell |
|
250
grams/ ½ pound arugula |
|
250
grams/ ½ pound other |
| |
small
lettuces |
|
4
tomatoes |
|
2
shallots |
|
60
ml/ 4 tablespoons olive oil |
|
60
ml/ 4 tablespoons apple |
| |
cider
vinegar |
|
salt
and pepper to taste |
|
20
grams/ 1 tablespoon |
| |
chopped
virgin olive oil |
|
30ml/
2 tablespoons extra |
|
5
grams/ 1 teaspoon fresh |
| |
oregano |
|
10
fresh basil leaves |
|
|
Wash and dry the
salad green, and slice the tomatoes. Arrange on a
platter.
Place a
medium size sauté pan over a low heat and when
warm add the olive oil. When the oil is hot add the
shallots and parsley and cook until the shallots are
soft. Add the lobster and cook for a few minutes until
just pink. Remove the lobster and when cool, cut in
1- centimeter diagonal slices. Turn up the heat under
the sauté pan, add the vinegar and cook for
one minute. Pour the pan juices over the salad, and
top with the fresh oregano, extra virgin olive oil
and basil leaves.
|
