This is a print preview of "Lobster, Corn And Zucchini Salad" recipe.

• Click here to print
• or return back to Lobster, Corn And Zucchini Salad.

Lobster, Corn And Zucchini Salad Recipe

by Global Cookbook

Ingredients

2 x zucchini - (abt 1 lb) diced 1 c. fresh corn from 2 medium ears 8 lb lobster tails

1/3 c. fat-free mayonnaise 1/3 c. fresh basil sliced Juice of 1 large lemon Boston lettuce leaves as needed 12 x cherry tomatoes quartered Fresh basil leaves for garnish

Directions

1. Place the zucchini and corn in simmering water and cook for 2 min. Drain and cold.
2. Have your fish monger steam the lobster tails. When cold, remove from the shells and cut into 1/4-inch slices.
3. In a small bowl, combine the mayonnaise, basil, and lemon juice. Toss the lobster and vegetables with dressing. (This can be prepared up to 8 hrs in advance and refrigerated.)
4. Before serving, place the lettuce leaves on a platter, mound the salad on the lettuce and surround with quartered cherry tomatoes. Decorate with basil leaves.
5. This recipe yields 16 servings.

© 2024 CookEatShare