Lobster Salad Napoleons

Lobster Salad Napoleons
Photo by James Carrier

Ingredients

  • Lemon dressing
  • Lemon dressing
  • Filo-parmesan pastry (recipe follows)
  • 1 spiny or rock lobster tail (about 1 lb.), thawed if frozen
  • 2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced
  • Salt
  • Salt
  • + 5 more ingredients
    • 2 firm-ripe tomatoes (4 to 5 oz. each), rinsed, cored, and thinly sliced
    • 4 cups arugula leaves (about 4 oz.), rinsed and crisped
    • 4 cups arugula leaves (about 4 oz.), rinsed and crisped
    • Filo-parmesan pastry (recipe follows)
    • 1 spiny or rock lobster tail (about 1 lb.), thawed if frozen

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add lobster and cook until meat is opaque but still moist-looking in center of thickest part (cut to test), 10 to 12 minutes. Drain lobster; immerse in ice water until cool, 1 to 2 minutes, then drain again. 2. Cut shell op...

View full recipe at My Recipes

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