Here's an idea for a quick, yet elegant dinner on a hot summer night. I stole the idea from a restaurant I frequented while travelling in Philadelphia.
Place Butter Lettuce leaves on a plate.
Top with diced tomatoes, avocados slices and crisp bacon strips.
Add lobster claw & knuckle meat.
Drizzle with buttermilk dressing (I prefer Annie's
) or homemade cilantro lime vinaigrette.
Serve with crusty bread and corn on the cob.
Bon Appetit!
Sunday, June 29, 2008
Lobster BLT Salad
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