Ingredients
PATTI VDRJ67A
3 8 oz lobster tails, fresh or frozen
1 medium pink grapefruit, peeled and sectioned
1 medium orange, peeled and sectioned
1/4 cup orange yogurt
3 tbsp orange juice
1 tbsp fresh lemon juice
1 tsp grated orange rind
1 tsp grated lime rind
1/8 tsp white pepper
4 cup fresh spinach leaves, torn
2 tsp fresh chives, chopped
1 orange rind curls (opt)
Directions
Cook lobster tails in boiling water 6-8 minutes or until done; drain.
Rinse with cold water. Split and clean tails. Cut lobster meat into
bite-sized pieces. Combine lobster, grapefruit sections and orange
sections. Combine yogurt, juices and rinds with white pepper in a
small bowl; stir with a wire whisk until well blended. Pour over
lobster mix. Arrange spinach on individual serving plates. Top each
serving with 1 cup of the lobster mix. Sprinkle with chives. Garnish
with curled orange rind if desired.
Servings: 4 servings
Citrus Lobster Salad ** Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Lobster; Salad; Seafood
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these early cookbooks were just very simple pictorial instructions for food preparation.
Closer to modern times, there are a couple of interesting recipe books published in the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals served to the upper classes. By the time we get to the twentieth century, recipe publications were in high demand, as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Citrus Lobster Salad __ recipe.
