Seafood Salad
Recipe appetizers for 4 people based on Lobster with tomato.
Preparation:
Preparation: Slice the lobster meat and cut the scampi in half. Wash and dry the salad. Prepare the sauce: brown the shallot in a saucepan with the olive oil for 1-2 minutes; cut the celery into thin strips and the tomato into cubes, then add both vegetables to the shallot and saute for 2 minutes; turn off the flame and let it cool. Add the diced peppers, the fish broth and the balsamic vinegar to the sautéed mixture and season with salt and pepper. Divide the seafood and salad among four individual plates, and sprinkle them with the prepared sauce.
Ingredients:
Ingredients: 300 G Boiled Lobster Pulp - 4 Boiled Scampi - 12 Boiled Mussels - 12 Boiled Sea Snails - 1 Curly Salad Heart - For the Sauce: - 3 Tablespoons Extra-virgin Olive Oil - 30 G Finely Chopped Shallot - 1 Tomato - 80 G Celery Sticks - 30 G Yellow Peppers - 30 G Green Peppers - 3 Tablespoons Fumet Fish (see recipe) - 2 Tablespoons Balsamic Vinegar - Salt - Pepper
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