Dec 11

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Lobster & Veggies Salad

Special dressing: The Honeydrippers (turn player on)

Doesn’t this look like a Christmas salad? Yeeeeees, it does! It’s a bit expensive, but if we don’t do it for Xmas, when then?

When I was a kid I never ever dreamed of having this kind of lobster salad, nor Iberian acorn ham, nor caviar, nor all these gourmet foods… for me a special dish was a dip in my weekly fried egg. By the time I was a girl, doctors here didn’t think it was good having more than one egg per week and my mother just followed their advise. “Baby and Child care” from Dr. Spock which is a book I read while I was pregnant told american mothers that they could cook eggs for their kids at least 3 times a week!!!

Why didn’t my mother read that book???
We always want more, don’t we?

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•Ingredients for 4 servings: two different lettuce leaves, 3 artichokes, 2 lobsters, veggies cream, olive oil, balsamic vinegar and thick kitchen salt.
•Clean, wash and dry the lettuce leaves, pour the dressing on them and mix (vinegar, salt, olive oil). Reserve.
•Take the green leaves of the artichokes away and slice the thiniest possible. Fry when oil is hot and reserve on kitchen paper when done.

•Boil water in a big pot, when it starts boiling add some salt and the lobsters. Cover the pot. Boil for 5 minutes. Take out of the water and refresh in a bowl with cold water and icecubs and some salt.
•When its cold proceed with the dish: First place the lettuce, the artichokes and the lobster, add a spurt of extra virgin olive oil.
•Decorate with a veggies cream (this one has: 200 grs. Spinachs, 1 carrot, 1 onion, 1 liter of water, 1 potatoe ,1 zuchinni, olive oil and salt.)
Enjoy the moment! Enjoy the lobster!