Lobster, Mango, and Roasted Corn Lettuce Cups Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup olive oil
6 cloves garlic
1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 cup lime juice
1/8 cup honey
1 cup fresh of frozen whole kernel corn
3 cups cooked lobster tail and claw meat chopped (about 2 1 1/2 pound lobsters)
1 1/2 cups chopped mango
3/4 cup snipped fresh cilantro
1/2 cup chopped sweet red pepper
1/2 cup finely chopped red onion
1/2 cup salad dressing (light)
2 fresh jalapeno chili peppers, stemmed, seeded, and finely chopped
8 leaves butterhead lettuce
1/4 cup pumpkin seeds, toasted
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Directions: |
Directions:1. For vinaigrette, in a small skillet, cook oil, garlic, salt, and chili powder over medium heat. Remove from heat when garlic sizzles and whisk in lime juice and honey. Remove from heat and set aside.
2. Preheat oven to broil and broil corn until it starts to just brown. Cool. Transfer corn to a large bowl.
3. Add lobster, mango, cilantro, sweet pepper, onion, mayonnaise, and chile peppers to corn, stirring to combine. Season to taste with salt and black pepper. (I used lump crab and baby shrimp and it was fine too.)
4. To serve, place lettuce leave in bowl or goblets and then spoon some of the lobster mixture over the lettuce leaves. Sprinkle with pumpkin seeds and drizzle with vinaigrette. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
Personal
Notes: |
Personal
Notes: I made this for Marcia, Aaron, and Dawn Musson. I experiment on my friends, but this was a happy experiment.
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