How could I not label this as the splurge...
We had just come off a very long morning of tasks and errands.
Hubby and I had never truly felt the need to
be this lazy about preparing lobster before.
According to the fish monger...
Those lobster tails were soon to be on our table without
Hubby was especially thrilled about this decision.
In addition to the lobster...which should have been enough...
Well...this is what we exhausted foodies turned out with
when preparing our next meal...especially with seafood.
serves 2 persons
Printer Friendly Version
(American / Metric measures)
... Salad ingredients:
. 1 can of artichokes (separate bases apart)
. 1/8 cup (20g) lobster tails (sliced off and chopped from tail bases)
. 1/8 cup (25g) pickled ginger * (chopped)
. 1 tsp. (5ml) capers (crushed)
. 1/2 tsp. (2.5ml) Dijon mustard
. 1 tbsp. (15ml) extra virgin olive oil
. a few thinly sliced pitted black olives
. 1 small squeezed wedge of lime
* Pickled ginger: If you can manage to find this brand from ‘the Ginger people’...
it would be well worth your search. Ever since I’ve discovered it...I can’t seem to do without.
Blend all these salad ingredients together and you’ll
have a tantalizing seafood artichoke salad in no time.
...the Platter consisted of:
. 2 lobster tails (split in two)
. 8 slices of smoked salmon. a lime (cut into small wedges)
. a few leaves of curly lettuce
. 4 big steamed broccoli florets
. a big handful of pitted black olives
. artichoke bases to hold some garnish
. a side of olive artisanal bread
. some 'Pindjur' (or a roasted pepper purée) to fill the artichoke bases
Assemble your plate as is shown on photo or create
your way through a wonderful presentation of your own.
it will certainly be refreshing and delicious.
Especially, if your meal is accompanied by this mildly sweet
sparkling Portuguese...‘Vinho Verde’ from Aveleda Fonte.
Comments ... ??? ... or suggestions ... write me :o)