Warm Lobster and Mediterranean Vegetable Salad

This is an excellent appetizer. With the addition of a simple rice pilaf and garlic toast, this recipe can be divided amongst 4 plates instead of 6 for a substantial main course plate.

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

Directions

1. Place zucchini in a mixing bowl with diced peppers.
2. 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.
3. Add orange and lemon zest with juice and cover. After two more minutes add onion and vinegar with honey.
4. Add in cooked lobster meat to the pan and gently warm it for a minute or two.
5. Toss to coat evenly with remaining olive oil and add to remaining ingredients in mixing bowl.
6. Add tomato. Distribute evenly amongst four plates.
7. Garnish with fresh herbs and another sprinkle of sea salt and pepper.