8Ingredients
280Calories
30Minutes

Ingredients

  • 2 pounds lobsters (1 ¾ to 2 ea steamed or poached until just done)
  • 2 romaine lettuce hearts
  • 1 cup lettuce leaves (Tender white frisee)
  • 1/2 pound celery root (Peeled, cut thin julienne)
  • 1 cup croutons (Garlic, see * Note)
  • 1/4 cup shaved parmesan cheese (Freshly-)
  • salmon caviar (rinsed to plump and remove excess)
  • chervil (sprigs)

Directions

  1. Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
  2. Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.
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NutritionView more

280Calories
Sodium36%DV870mg
Fat6%DV4g
Protein92%DV47g
Carbs5%DV14g
Fiber8%DV2g

PER SERVING *

Calories280Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat1g5%
Trans Fat
Cholesterol220mg73%
Sodium870mg36%
Potassium850mg24%
Protein47g92%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber2g8%
Sugars1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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