Chef of the Month - Heirloom Tomato, Lobster, and Crab Salad

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Posted: Feb 17, 2010 5:14 AM by Andrea Fontenot
Updated: Feb 17, 2010 6:49 AM
Source: 2une In

  Rating: 0.0 (0 votes)

Topics: Stroubes, Baton Rouge, 2une In, heirloom tomato, lobster, crab, salad, lent, recipe

1/4 cup minced celery
1/2 cup shallots
2 cups mascarpone
2 cups mayo
1/2 cup fresh corn
1/2 cup sliced chives
1/2 T black pepper
1/2 T salt
1tsp lemon zest
1 tsp white pepper
1 tsp granulated garlic
1 pound lobster meat
1 pound crab meat

Mix all ingredients together. Layer between tomato slices, then salt and pepper the tomato slices.

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