Pacific Lobster:
What's Coookin'

Aired on Superstation WGN
Saturday, April 2 and July 2, 2005

Show 210

At Shutters on the Beach in Santa Monica, California at One Pico, Chef Matt Lyman roasts lobster which has no carbohydrates and is incredibly healthy. Matt serves the lobster on a bed of light and juicy tropical salad which is prepared with chopped papaya, mango and cucumber with fresh cilantro and mint. Using all fresh herbs imparts the keenest flavor possible. Matt's tropical fruit salad is decked out in tender butter lettuce and drizzled with a vinaigrette dressing of honey, grape seed oil and fresh lime. Both honey and grape seed oil are great antioxidants. This refreshing meal is perfect for a lean and nourishing lunch or dinner that's superbly good for you!

Pacific Spiny Lobster with Tropical Fruit and Mint Cilantro Vinaigrette

(Serves 4)

Ingredients:

2 live lobsters
1 mango
1 papaya
½ cucumber
20 whole mint leaves
20 whole cilantro leaves
2 scallions
4 limes, juiced
1 tablespoon honey
1 cup grape seed oil
2 heads butter lettuce
1 head Frisee
½ cup green onion

Preparation:

Cook lobsters in boiling water for seven minutes and shock in ice water until cool. Remove meat from claws and tail. Peel mango, papaya, and cucumber. Cut in finger sized pieces. Separate heads of lettuces and place in a large bowl, add cucumber, green onions, mint and cilantro, add fruit and herbs. For the vinaigrette: In a separate bowl whisk together lime juice and honey, emulsifying in the grape seed oil slowly. Toss salad gently with dressing, season with salt and pepper. Arrange on four plates and serve with a half a lobster each.