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Click 'Back' to go to the recipe list you were browsing.Lobster Mushroom SaladSauce:
12 oz Tomatoes, peeled, seeded and finely chopped
2 tb Italian Parsley, chopped
1 tb Fresh Basil, chopped, or 1 ts Dried Basil
2 ts Garlic, minced
1/4 c Lemon Juice
3/4 c Grapeseed or Canola Oil
Salt and Pepper
Salad:
1 lb Lobster Mushrooms
1/2 c Olive Oil
Salt and Pepper
8 oz Mesclun Lettuce
1 1/2 c Lobster Meat, cooked and cubed
Sauce: In a medium bowl combine tomatoes, parsley, basil and garlic. Gently whisk in lemon juice, grapedeed oil and salt and pepper to taste until blended. Cover and let stand 30 minutes.
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