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Portland & Rochester - Lobster Salad

Just in time for some warmer weather, Chef Paul Lively from the Portland & Rochester restaurant in Portland has a recipe for a summery lobster salad.

More Information: Portland & Rochester

RECIPE

The Portland & Rochester's Lobster Salad by Chef Paul

Yield: 4 Portions

Poaching Liquid:

  • 1 bottle of Prosecco
  • 1 shallot, sliced
  • 4 cloves of sliced garlic
  • 1/2 cup cubed carrot
  • 1/4 cup salted butter, cubed

Avocado - Mango Salad

  • 1 ripe avocado, diced
  • 1/2 cup dried mango
  • 1/4 cup sweet chili garlic sauce (find it in Asian markets)
  • Herbed ricotta*

Cantaloupe Soup

  • 1 small rip cantaloupe
  • 3 tbsp clover honey
  • Juice from 1 cara cara orange

Method

Mix avocado - mango salad ingredients.

Blend soup.

Poach lobster.

Plate salad in ring mold. Pour soup around the salad. Remove ring mold. Place lobster on top of salad. Garnish with mixed greens and fresh raspberries. Enjoy.

*Herbed Ricotta Ingredients

  • 1/2 cup ricotta
  • 1 tbsp chopped basil
  • 1 tbsp chopped thyme
  • 1 tsp chopped white parsley
  • Salt and pepper to taste
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