Lobster Salad bound in a Light Lime, Ginger, Mayonnaise with Artichoke and Avocado on a bed of Crisp Dandelion and Mache Greens with a mango dressing

Ingredients

240 g frozen lobster meat (real)
1 cup mache salad
1 cup dandelion greens
½ red onion, sliced
Sea salt/ fresh cracked pepper
2 limes, juiced
200 ml artichokes, sliced (can)
1 avocado, cubed
1 mango (small), cleaned, rough chop
2 egg yolks (large)
1 lemon, juiced
1 tbsp. Ginger, sliced
½ cup light mayonnaise
75 ml extra virgin olive oil
25 ml. White wine vinegar
1 tsp. stone ground mustard
½ yellow pepper, julienne
8 Belgian endive spear (1 bulb)

Method

• Firstly prepare the dressing; in a cuisinart or blender add mango and pulse for 5 seconds. Add the egg yolks, mustard, salt, pepper, and ginger, pulse for 5 seconds. Turn the cuisinart on and slowly add the oil so that it starts to emulsify. This process should take 1-2 minutes. Then add the vinegar, and lemon juice, pulse for a couple of seconds, put aside
• In a bowl place the lobster, artichokes, avocado, seasoning, mayo, and lime juice, blend. Put aside.
• In another bowl place the greens, yellow peppers, red onion, and seasoning, and drizzle the mango dressing in, toss, and place onto four plates.
• Place the lobster mixture either on the centre of the plate or the side.
  
  Serves 4
  Carb Count: 6 carbs per serving
  
  Recipes created by Executive Chef Frank Abbinante