- 1 1/2 pounds cooked lobster tails - peeled, shredded and chilled
- 1 medium head garlic
- 1/2 large onion
- salt to taste
- 1/3 cup extra virgin olive oil
- 2 large red bell peppers
- 1 large portobello mushroom, chopped
- 1/2 lemon, juiced
- 1 tablespoon fennel seed
- 1 tablespoon ketchup
- 1 tablespoon cider vinegar
- ground black pepper to taste
- 4 cups mixed salad greens
- Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
- Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
- Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
- Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
- Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
03/29/2018
recipepes.com
Lobster Salad with Red Devil Dressing, recipe
PT15M
PT1H
5
455 calories
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