Lobster and Pineapple Salad with Basil and Mint

Lobster and Pineapple Salad with Basil and Mint
Photo by Rita Maas

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 1 1/4-lb live lobsters
  • 2 firm-ripe baby pineapples
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon Asian fish sauce
  • ¼ cup peanut or vegetable oil
  • + 8 more ingredients
    • 1 small shallot
    • 1 serrated grapefruit knife
    • 2 tablespoons fresh basil
    • 1 red bell pepper
    • 1 garlic clove
    • 3 tablespoons fresh mint
    • ¼ teaspoon black pepper
    • 1 teaspoon fresh serrano chile

Plunge lobsters headfirst into an 8-quart pot of boiling salted water . Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool. Remove meat from claws, joints, and tails. Discard (or save for another use) to...

View full recipe at Epicurious

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