-
-
My review
Lobster Salad with Red Devil Dressing
LADOLCEVITA
"This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 449 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
- Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
- Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
- Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
- Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
Nutrition Facts
Per Serving: 449 calories; 24.6 g fat; 19.7 g carbohydrates; 37.8 g protein; 130 mg cholesterol; 736 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 69 Ratings
-
-
-
-
-
Most helpful positive review
7/17/2005
This was a smash hit at a special Father's Day picnic, but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high, the garlic 45 minutes. W...
Most helpful critical review
8/22/2007
I love fennel seed, but thought the amount here was overkill. I reduced it to 1 tsp and everyone enjoyed the sauce, which I served over pasta. It would also be delicious with Italian sausage ove...
Most helpful
Most positive
Least positive
Newest
7/17/2005
This was a smash hit at a special Father's Day picnic, but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high, the garlic 45 minutes. W...
6/12/2007
I was only making two servings of this but I made a full recipe of the dressing as I had a feeling it would be versatile & it was. It's really good over pasta too! Although next time, I think I ...
1/4/2006
The dressing alone is reason to try this recipe. It makes an impressive & wonderful salad. I can't wait to try the dressing with a grilled pork tenderloin!!!
3/9/2003
I made the dressing for a regular salad and it was way too thick for that. Then I re-read the recipe and it said to pour dressing around the salad instead of on. The taste of the dressing was ...
1/21/2003
I invited my mom over for her birthday. I wanted something really different to serve her. I FOUND JUST THE SALAD. This is a wonderful and amazing taste sensation. Its different, its delicious an...