Lobster Citrus Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:40 AM PST

Story Updated: Mar 31, 2008 at 11:40 AM PST

Ingredients

Lobster Citrus Salad - 7/28/2000

1 Tbl. mild curry powder 1 cup vegetable oil
1 cup Chardonnay 1 Tbl. thyme
1 bay leaf 1 smashed peppercorn
1 minced shallot 1 Tbl. lemon juice
1 cup vegetable oil 1/2 cup olive oil
1 cup sliced jicama 1 orange
1 grapefruit 1 Tbl. chopped parsley
2 lb. lobster tail medallions

Directions

Cook curry powder and 1 cup vegetable oil on low heat for 1 hour. Remove from heat, strain and set aside. To make the vinaigrette dressing, put Chardonnay, bay leaf, peppercorn and thyme in a pan and reduce by half. Strain and whisk in shallot, thyme, vegetable and olive oils.

For the citrus salad, combine jicama with segments of orange and grapefruit. Mix in parsley and some of the vinaigrette to taste. Top with boiled lobster medallions. Add the curry oil on the side for garnish. Serves 4.

Recipe from Byron Schultz, Salty's on Alki

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