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Lobster And Pineapple Salad Recipe
|Garlic||2 Clove (10 gm), crushed|
|Prepared mustard||1⁄2 Teaspoon|
|Red wine vinegar||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Lobster||2 Pound, cooked (1 Kilogram, 1 Whole)|
|Soy sauce||1⁄2 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Pineapple||1⁄2 , peeled, cored and diced|
|Celery stalks||2 , chopped|
|Lemon||1 , thinly sliced|
Serving size: Complete recipe
Calories 1724 Calories from Fat 697
% Daily Value*
Total Fat 78 g120.5%
Saturated Fat 10.2 g51%
Trans Fat 0 g
Cholesterol 883.2 mg
Sodium 3473.6 mg144.7%
Total Carbohydrates 82 g27.2%
Dietary Fiber 12.4 g49.5%
Sugars 48.2 g
Protein 176 g352.7%
Vitamin A 135.2% Vitamin C 466%
Calcium 61.3% Iron 34.3%
*Based on a 2000 Calorie diet
Cut the soft undershell from the lobster body with scissors.
Remove the meat and cut it into thin slices.
Reserve the body shell.
Crack the claws and remove the meat.
Slice it thinly.
Add the lobster meat to the marinade and toss well to coat.
Cover and marinate in the refrigerator for 45 minutes.
Drain the lobster meat, discarding any remaining marinade.
Beat together the mayonnaise, soy sauce, cayenne and salt and pepper to taste in a mixing bowl.
Add the lobster meat, pineapple and celery and mix well.
Pile into the reserved lobster shell.
Arrange the lettuce leaves on a serving plate.
Place the filled lobster on the lettuce and garnish with the lemon slices.