It doesn’t get an easier or healthier than this quick-fix for a lobster craving! In this salad is a surprising kick from a pinch of cayenne pepper, and hints of citrus and pine flavors from the fresh marjoram. Top it off with ribbons of zucchini and spicy arugula for a mix not regularly found. Enjoy this salad as a main course or side dish, and gobble up the freshness!
Serves 6
1 lb lobster meat (http://www.finelobster.com/lobster-meat.asp)
½ cup olive oil
2 tbsp lemon juice
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh marjoram
pinch of cayenne pepper
1 zucchini
1 bunch of arugula
12 oz/350 g cherry tomatoes
If using live lobster, boil and separate the meat from shell and transfer to a non-metallic bowl, making sure it is chilled before mixing with the dressing.
Whisk the olive oil, lemon juice, garlic, parsley, marjoram and cayenne pepper together in a bowl, then pour this dressing over the lobster. Toss well to coat, cover with plastic wrap, and let cool. You can chill this for up to 8 hours.
Using a swivel-bladed vegetable peeler, cut the zucchini into long ribbons. Combine the zucchini ribbons, arugula leaves and tomatoes in a dish. Add the lobster together with the dressing, and serve.
