Recipes
DIRECTIONS
In large bowl, combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt, and pepper. Pour over the lobster mixture and gently toss to combine. Line the rolls with lettuce and fill with lobster salad.
Ingredients
3 cups lobster meat, fresh or frozen
1 cup green California grapes, halved
1/2 cup chopped celery
1 tablespoon chopped parsley
3 tablespoons pine nuts, toasted
2 tablespoons minced shallots
1 tablespoon champagne or white wine vinegar
1 tablespoon lemon juice
1 tablespoon chopped fresh tarragon
3 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
4 each soft artisan rolls, split horizontally
4 each leaves of red lettuce, washed and dried
DIRECTIONS
In large bowl, combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt, and pepper. Pour over the lobster mixture and gently toss to combine. Line the rolls with lettuce and fill with lobster salad.
Notes
This is a Dairy-free recipe
Servings
Makes 4 servings
Nutritional Information
Nutritional analysis per serving: Calories 375; Protein 28g; Carbohydrate 31g; Fat 16
(38% Calories from Fat ); Saturated Fat 3g (7% Calories from Saturated Fat); Cholesterol 78mg; Sodium 778mg; Fiber 2.4g.
ADDITIONAL RECIPES
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
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