Lobster and Pineapple Salad with Basil and Mint

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

Ingredients

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

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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