Lobster and Pineapple Salad with Basil and Mint

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

Ingredients

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