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Lobster Salad with Red Devil Dressing

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Lobster Salad with Red Devil Dressing




    Ingredients :

  • 1 ½ pounds cooked lobster tails – peeled
  • shredded and chilled
  • 1 medium head garlic
  • ½ large onion
  • salt to taste
  • ⅓ cup extra virgin olive oil
  • 2 large red bell peppers
  • 1 large portobello mushroom
  • chopped
  • ½ lemon
  • juiced
  • 1 tablespoon fennel seed
  • 1 tablespoon ketchup
  • 1 tablespoon cider vinegar
  • ground black pepper to taste
  • 4 cups mixed salad greens
  • Methods :

  • 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.
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