* Exported from MasterCook *

LOBSTER AND COCONUT SALAD

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : 5-10G Low Carb Appetizer Entree
Regional Asian Seafood Shellfish
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg cooked rock lobster
1 tsp splenda
2 tbsp fresh lime juice
1/2 lg purple onion -- sliced finely
1/2 lg capsicum -- bell pepper, seeded
1 tsp rice flour
1/4 cup coconut cream -- mix with 1/4 cup wat
2 tsp fish sauce
fresh kaffir lime leaves for garnish -- shredded

With a sharp knife cut into lobster from underneath, removing meat From rail. Cut across into rounds. Reserve claws and legs. Place lobster rounds in a bowl. Stir splenda into lime juice until dissolved, then pour over lobster. Add a few slices of onion and half the chillies. Gently mix and set aside.
Mix rice flour with 1 tablespoon coconut cream mix . Heat remaining coconut mix in a small saucepan. Stir in rice flour mixture and cook until slightly thickened. Pour into a bowl to cool. Drain liquid from lobster and stir it into coconut mix; add fish sauce. Pour coconut mix dressing over base of serving dish. Arrange lobster slices on top. Pile remaining onion and chilli slices in centre and garnish with kaffir lime leaves and lobster claws and legs. Serve cold as a starter

Cuisine:
"Asian"
Source:
"Oriental Seafood Asian Cooking Library"












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Per Serving (excluding unknown items): 207 Calories; 12g Fat (49.1% calories from fat); 16g Protein; 11g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore Sept 2000
e-mail Tony@carb-lite.au.com
web site WWW.CARB-LITE.AU.COM









Nutr. Assoc. : 26448 0 0 4288 2236 0 0 0 0