Warm Lobster and Mediterranean Vegetable Salad – Clearwater Seafoods Inc

Ingredients

• 200 g Cooked lobster claw and knuckle meat
• 2 medium Zucchini cut in long ribbons
• 1 Shallot minced fine
• 2 Garlic cloves minced fine
• 1 Red onion diced small
• ½ Red pepper diced small
• ½ Yellow pepper diced small
• ½ Green pepper diced small
• 10 Thyme sprigs with leaves picked off
• 1 bundle Chives snipped
• 1 Tomato diced (optional)
• ½ Lemon Juice and zest
• ½ Orange Juice and zest
• 1 tsp Honey
• 1 tsp Red wine vinegar
• 4 Tbsp Olive oil xv
• Sea salt and fresh cracked pepper to taste
• Place zucchini in a mixing bowl with diced peppers.
• In a heavy bottom pan over low heat warm garlic and shallot in 2 Tbsp of olive oil. Take care not to brown the garlic.
• Add orange and lemon zest with juice and cover. After two more minutes add onion and vinegar with honey.
• Add in cooked lobster meat to the pan and gently warm it for a minute or two.
• Toss to coat evenly with remaining olive oil and add to remaining ingredients in mixing bowl.
• Add tomato. Distribute evenly amongst four plates.
• Garnish with fresh herbs and another sprinkle of sea salt and pepper.