Monday, September 15, 2008

Lobster Salad with Papaya & Onion

This is a fantastic lobster salad. It's also great served "Lobster Roll" style on a toasted hot dog bun! Bon Appetite!
Pork Chop Recipe from Lobster Gram
  • 6 (4-ounce) lobster tails, steamed
  • 2 large Maui onions, thinly sliced
  • 1 teaspoon canola oil
  • 1 teaspoon brown sugar
  • 2 teaspoons rice vinegar
  • 1/4 cup fresh orange juice
  • Vegetable oil
  • 30 strands uncooked spaghetti
  • 1 papaya, peeled and sliced
  • 1 head red leaf lettuce
  • Sesame Miso Dressing
  • Garnishes: lobster tails, fresh chives

Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.

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