To make Lobster Martini's you put a scoop of tiny-diced potato Potato Salad in the bottom of a martini glass. Edge the glass with avocado slices and place a mound of perfectly-broiled-lobster in the center. Awesome!!! You could also rim the glass with celery salt, seasoned salt or coarse ground sea salt. Ohhh Boy!
Tiny Cube Potato Salad:
1 sm onion
2 stalks celery
12 ripe olives
red, green or black
½c sweet and dill
pickles
½c frozen peas
3 lg potatoes –
peeled
then cut into ¼”
cubes
½-1c mayonnaise
Chop vegetables, olives
and pickles, then combine the first 5 ingredients in a medium size
bowl. Cook potato cubes in salted water – bring water to a boil,
stir slowly the entire time. This should take less than 10 minutes.
You want the potatoes barely cooked – not at all mushy. Drain and
cool slightly. Add potatoes mayonnaise, seasoned salt and pepper –
to taste. Blend and refrigerate.
8oz frozen shirmp –
thawed
¼c butter – seasoned
w/pepper
and seasoned salt
or herbs
lettuce mix, lettuce
leaves or baby spinach
avocado slices, tomato,
parsley, etc.
In a shallow baking dish,
combine shrimp, butter and seasonings. Put under the broiler just
long enough to cook-brown the shrimp a little – stir-flip once or
twice while cooking. Meanwhile, make a nest-bed of greens on each
plate. Drizzle with a little salad dressing of your choice. Top
this with about 1 cup of the potato salad. Garnish with avocado
slices , tomato, etc. Add broiled shrimp. Serves 2. . .Lin
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