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WARM SALAD OF LOBSTER LEG MEAT AND CRISP PROSCIUTTO
WITH FRISÉE LETTUCE AND VERJUICE DRESSING
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Ingredients for 4 as a starter:
400 grams lobster leg meat
8 fine slices prosciutto
200 grams frisée lettuce
1 orange
1 Lebanese cucumber
DRESSING:
50 ml verjuice
juice of 1 lemon
120 ml extra virgin olive oil
sea salt and freshly ground pepper
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DRESSING METHOD:
Steam lobster leg meat over boiling water in a bamboo
steamer for 2 minutes.
Reserve and keep warm.
Crisp prosciutto by laying on baking tray and roasting
in 200°C oven for approximately 5 minutes.
Reserve.
Make dressing by whisking ingredients together in
a bowl. Season and reserve.
TO COMBINE:
Segment the orange, shave the cucumber into long thin slices, toss
together with frisée lettuce and a little of the dressing.
Lay onto serving plates alternating with a little of the lobster
leg meat and slices of crisp prosciutto.
Drizzle with a little more of the dressing, serve immediately with
a glass of Sauvignon Blanc.
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