Hot Lobster Salad


2 (1-lb) cooked lobsters
2 celery ribs, cut into julienne strips
1 medium red onion, halved and finely shredded
4 cobs baby corn, halved lengthwise
1 medium carrot, cut into julienne strips
1/4 cup snow peas, sliced
mixed salad greens
lime quarters, to garnish


2 Tbsp olive oil
1 Tbsp lime juice
1 Tbsp garlic wine vinegar
1 tsp prepared Dijon mustard
2 garlic cloves, peeled and crushed
1 Tbsp fresh dill, chopped


  1. Halve the lobsters and remove the meat. Cut into 1-inchmcubes.
  2. Lay a sheet of dampened wax paper in the base of the steamer top and arrange the lobster and vegetables inside.
  3. Cover with a tight-fitting lid and steam over boiling water for 10 minutes until the vegetables are tender and the lobster is hot.
  4. Arrange the salad greens in a shallow serving bowl. Mix the dressing ingredients in a small saucepan and heat gently until hot.
  5. Spoon the lobster and vegetables onto the salad leaves and pour the dressing over the top. Garnish with dill and serve immediately.

Makes 4 servings.

Source: Steam Cuisine

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