Lobster Salad

Lobster Salad

Recipe by Chef Skip Laskody


5 lobster tails

3 lg. red beets, cooke3d and peeled

3 lg. Avocado

3 lg. Mango

1 oz. Lime Juice

1/2 oz. Lemon Juice

2 oz. Chardonnay

1 0z. shallots, minced

1 oz. chives, minced

5 oz. bold Olive Oil

Cook the lobster tails by boiling until cooked about 8-10 minutes. Remove all the meat and slice 1/4 inch thick. Slice the beets into 1/2 inch thick circles. Peel the mangos and avocados as close to service time as possible. Slice them as close to the size of the beets. Place a ring mold on a chilled plate layer the beets, avocados, and mangos in the ring. Combine the lime juice, lemon juice, Chardonnay, shallots, chives and bold olive oil into a mixing bowl. Combine well. Drizzle 2 tbl. over the vegetable and mango ring. Top with cut lobster.

To complete presentation drizzle remaining vinaigrette outside of ring. Lift ring and serve at once.