Daisey,
Haven't tried it; but here it is.
Chupa
Lobster Claw Slaw on a Butter Lettuce Bed
Use the freshest lobster you can find.
2 tablespoons plus 1/2 teaspoon kosher salt, or more to taste, divided
2 cups water
3/4 pound green cabbage (1/2 small head), thinly shredded
1/4 cup mayonnaise
1/4 cup cream
1/4 cup sour cream
4 teaspoons rice vinegar (see note)
1/8 teaspoon freshly ground white pepper, or more to taste
1 head BUTTER LETTUCE
1/2 small head radicchio, thinly shredded
1/4 white onion, halved and thinly sliced
2 teaspoons chopped fresh tarragon
12 ounces cooked lobster meat, cut or shredded into bite-sized pieces
8 large or 16 small cooked lobster claws
Tarragon sprigs for garnish
In a medium bowl, dissolve 2 tablespoons salt in water. Add cabbage and enough additional water to cover. Let soak for about an hour; drain.
Meanwhile, in a small bowl, whisk together mayonnaise, heavy cream, sour cream, rice vinegar, remaining 1/2 teaspoon salt, and pepper.
Remove 8 large leaves from LIVE GOURMET LIVING BUTTER LETTUCE; set aside. Shred remaining lettuce and place in a large bowl. Add radicchio, onion, and tarragon. Gently stir in lobster. Toss slaw mixture with dressing. Add additional salt and pepper to taste. (Alternately, toss slaw with about half the dressing; use a squeeze bottle to drizzle remaining dressing over finished plates.)
Arrange reserved lettuce leaves on 8 plates. Top with slaw mixture, garnish with 1 large or 2 small lobster claws and a sprig of tarragon, and serve.
Serves 8 as an appetizer.
Note: Rice vinegar can be found in the Asian section of most major supermarkets.
--- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, daiseyh_h@... wrote:
>
> Do you have a recipe for claw slaw?
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