Warm Lobster and Mediterranean Vegetable Salad

Appetizer: Serves 6 people


  • 1 pkg Clearwater Knuckle and Claw RAW lobster 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


  1. 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.
  2. Rinse lobster meat under cold water and dry. Season meat with salt and pepper.
  3. Add meat to the pan when garlic is aromatic and starting to become translucent.
  4. Take care not to brown garlic. Cover pan and cook for two - three minutes gently shaking pan occasionally.
  5. Add orange and lemon zest with juice and cover again. After two more minutes add onion and vinegar with honey.
  6. Toss to coat evenly with remaining olive oil and add to remaining ingredients in mixing bowl.
  7. Add tomato. Distribute evenly amongst four plates.
  8. Garnish with fresh herbs and another sprinkle of sea salt and pepper.
  9. This is an excellent appetizer or with the addition of a simple rice pilaf, and garlic toast and divided amongst 4 plates instead of 6 you have a substantial main course plate.
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