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Maine Lobster Salsa

by in Jul 2010
Maine Lobster Salsa
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Total Time: 30

Yield: 4 cups

Served in a warmed corn tortilla, this salad is a fun twist on the traditional lobster roll. You may also serve it as a starter, with tortilla chips, or on top of baby greens.


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Maine Lobster Salsa
Photo/Art by Sadie Dayton

Ingredients:

  • 2 cups poached lobster meat, diced
  • 2 cups fresh tomatoes, diced
  • 1 small red bell pepper, diced
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 2 tablespoons finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped cilantro
  • Zest and juice of 1 large lemon
  • 1 teaspoon Champagne or sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Pinch cayenne pepper
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

In a medium-size bowl, combine all ingredients. Cover and refrigerate 2 hours. Serve chilled.
Updated Wednesday, June 9th, 2010
CVR1_YK0516_210h

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