lobster salad with green goddess dressing

monkfish stir fry

| Aga Recipes

Cooking receipe to make monkfish stir fry under category Aga Recipes. You may find some video clips related to this receipe below.monkfish stir fry350g monkfish or other firm white fish skinned and trimmed juice of 1 lemon 2 tbsp hot red pepper oil or a few shakes tabasco and 2 tbsp olive ail 1 tb

[ read more ]

Nacho Skillet Dinner Recipe

| Casserole

Type: Nacho Skillet Dinner Free Cooking Recipe - Casserole Wow! Ingredients / Directions l pound ground beef1 (15.4 ounce) can kidney beansrinsed and drained1 (15 ounce) can tomato sauce1 (11 ounce) can Mexi-corn1 teaspoon chili powder2 cup(s)s slightly brown tortilla chips4 ounces (1

[ read more ]

coconut sambal

| General Recipes

Cooking receipe to make coconut sambal under category General Recipes. You may find some video clips related to this receipe below.coconut sambal1 medium sized onion150g finely grated fresh coconut5 teaspoons lemon juice1 level teaspoon paprika1/2 teaspoon salt1/2 teaspoon chilli powderThis recipe

[ read more ]

grilled salt cod

| General Recipes

Cooking receipe to make grilled salt cod under category General Recipes. You may find some video clips related to this receipe below.grilled salt codBaccala alla griglia italianriver cafe cook book6 pieces salt cod about 350g each cut from the thick central parts of the fisholive oil for brushingcru

[ read more ]

Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="lobster salad with green goddess dressing"] _______________________________________

Cooking receipe to make lobster salad with green goddess dressing under category General Recipes. You may find some video clips related to this receipe below.

lobster salad with green goddess dressing

2 pounds asparagus stalks

4 x 1 pound lobsters freshly cooked

romaine lettuce leaves for serving

Green goddess dressing:

1 small garlic clove minced (optional)

4 anchovy fillets well drained

2 tablespoons chopped chives

2 tablespoons chopped parsley

2 teaspoons chopped tarragon

1 cup mayonnaise

1 tablespoon tarragon vinegar

3 tablespoons sour cream (optional)

salt and freshly ground black pepper

Make the dressing:

Put the garlic if using anchovy fillets and herbs in a food processor and process until well blended.

Add the mayonnaise and process to mix. Add the vinegar and salt and pepper to taste.

Transfer to a bowl cover and refrigerate for at least 1 hour.

Before serving stir in a few tablespoons of sour cream if wished.

Trim the woody ends from the asparagus stalks making the stalks the same length. Then if necessary scrape the sides of each stalk with a swivel bladed vegetable parer starting about 2inches from the tip.

Cook the asparagus in a skillet of boiling salted water 4 to 8 minutes (depending on size) or until tender but still crisp.

Drain and refresh under cold running water. Drain again on paper towels.

Set aside to cool.

Crack the claws and tails of the lobsters and remove the meat.

Keep the claw meat whole and slice the tail meat across to form neat rounds.

Arrange the asparagus and lobster meat decoratively on a bed of lettuce leaves. Spoon over a little of the dressing and serve the rest separately in a small bowl.

Serves 4

[tubepress mode=’tag’, tagValue=’lobster salad with green goddess dressing’]

Please follow and like us: