MIXED SALAD WITH LOBSTER

Salad - Diabetic, lactose intolerant, celiac safe


Court Bouillon:
2 stalks celery
1 carrot
1 onion
3 bay leaves
2 sprigs thyme


Salad:
2 lobster, about 1 1/2 lb each
4 small cuttlefish, cleaned
1 fennel bulb, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 scallions, chopped
8 cherry tomatoes, halved
1/4 green beans, boiled and cut into 2" pieces
1 lettuce head, shredded


Seasoning:
1 tbsp parsley, chopped
4 tbsp Extra virgin olive oil
1/2 lemon juice
Salt and pepper


Prepare the court bouillon putting all vegetables and herbs listed in the ingredients in a big pot with water.
Boil on high heat for 20 minutes, then add lobster and cuttlefish, lower to medium high heat and boil for 20 more minutes.
Set aside and let the fish cool in the court bouillon.

Prepare the salad. In a large bowl combine all vegetables, except for lettuce, and fish.
In a small bowl combine olive oil, lemon juice, parsley, salt and pepper; mix well until salt dissolves, pour over the sald and toss to coat evenly.
Set in the refrigerator and marinate for at least 30 minutes.

Arrange the shredded lettuce onto a serving platter, top with vegetables and fish and serve immediately.


This recipe serves 4



- You can use shrimp or prawns instead of lobster and squid instead of cuttlefish (adjust the cooking time in the court bouillon because they're both quicker to cook).

- You can use a good balsamic vinegar instead of lemon juice if you like.

- If you desire a more flavorful lettuce, prepare more seasoning and divide it between lettuce and salad.