Lobster Salad with Quinoa
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 205 kcal | (10 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 11.2 g | (10 %) | ||
| Carbohydrates | 6 g | (4 %) |
Ingredients
- Ingredients
- 2 lobsters (approximately 1 1/2 pounds)
- salt
- 4 Tbsps Sherry vinegar
- 4 Tbsps Canola oil
- 3 Tbsps hot water
- freshly ground pepper
- 1 Tbsp Curry
- 3 ozs Quinoa
- 1 walnut-sized piece ginger
- Peanut oil (for frying)
- 2 ozs Zucchini
- 3 ½ ozs Mangoes
- 1 bunch Chives
- 1 pinch ground paprika
- soy sauce
- lemon juice
- 3 ½ ozs mixed green Lettuce
- fresh Chervil
- Limes (zest)
Preparation steps
Place the lobsters in boiling salted water and cook for 5 minutes. Remove and let cool. Crack the tail and claws. Cut the heads in half, clean out and rinse.
Mix the sherry vinegar with the canola oil and water. Season with salt, pepper and curry powder. Cut lobster tails into slices and arrange on plates. Drizzle with some of the curry vinaigrette.
Cook thw quinoa in salted water according to package directions. Rinse under cold running water and drain. Peel the ginger and cut into fine strips, then fry in the hot peanut oil. Drain on paper towels. Cut the zucchini into very small cubes. Cut the mango into slightly larger cubes. Rinse the chives, shake dry and cut in small rings. Mix the quinoa with half of the ginger strips and the zucchini, mango and chives. Add 2-3 tablespoons of the curry vinaigrette and season with pepper, soy sauce and lemon juice. Place the salad in the lobster heads and place on the plate.
Rinse the greens, pluck leaves (if needed) and spin dry. Mix with the chervil and drizzle with remaining curry vinaigrette. Serve on the plates with the lobster. Sprinkle everything with the remaining ginger strips and lime zest before serving.
