Ginger Lime Lobster Salad

Recipe Ingredients

		Salad
2		Lobsters - (1 1/4 lbs ea)
6 tablespoons	90ml	Lime juice - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 cups	355ml	Orzo
2 tablespoons	30ml	Olive oil - divided
1 cup	146g / 5.1oz	Small-diced peeled red apples
1 cup	110g / 3.9oz	Small-diced blanched celery
2 tablespoons	30ml	Chervil leaves
		Ginger Beurre Blanc Dressing
2 tablespoons	30ml	Finely-chopped shallots
1 cup	237ml	Dry white wine
1 1/2 teaspoons	7.5ml	Ginger - minced
1 1/2 cups	355ml	Heavy cream
2 tablespoons	30ml	Unsalted butter - cut small pieces
1 tablespoon	15ml	Lime juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the Salad: Halve and clean the lobsters. Brush with 3 tablespoons of lime juice; season with salt and pepper. Broil for 10 minutes; cool. Remove the meat and cut into bite-size pieces.

Cook the orzo in a medium saucepan of boiling salted water until al dente, about 7 minutes. Drain and transfer to a small bowl. Toss with 1 tablespoon of olive oil; set aside.

In a small bowl, combine the apples and the celery. Toss with the remaining lime juice and olive oil. Season with salt and pepper. Chill.

For the Ginger Beurre Blanc Dressing: In a medium saucepan, combine the shallots, wine and ginger. Over medium-high heat, reduce the mixture until it's almost the consistency of syrup. Remove from heat and strain, discarding solids.

Replace the strained wine-ginger mixture in the saucepan. Over medium heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime juice, salt and pepper. Remove from heat and cool to lukewarm.

To Assemble: In a large bowl, gently combine the lobster meat, orzo and apple-celery mixture. Drizzle with the dressing, add the chervil and toss to coat. Serve immediately.

This recipe yields 4 servings.

Each serving: 829 calories; 18 grams protein; 76 grams carbohydrates; 3 grams fiber; 47 grams fat; 25 grams saturated fat; 154 mg. cholesterol; 156 mg. sodium.

Source:
The Los Angeles Times, 07-23-2003

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