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Lobster Cocktail With Ginger Vinaigrette

appetizers, shellfish

12 ounces fresh cooked lobster meat; about 2 lobsters
1/2 cup diced avocado
1/2 cup diced mango
1/4 sweet red pepper
1 cup baby greens or mesclun
2 tablespoons julienned daikon
----Dressing----
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon chopped fresh basil
1 small green onion; minced
1 teaspoon liquid honey
1/2 teaspoon Asian chili paste; or
hot pepper sauce
1/2 teaspoon grated gingerroot
1/4 teaspoon (each) salt and pepper
1/2 cup vegetable oil

Dressing: Whisk together juice, soy sauce, basil, onion, honey, chili paste, ginger, salt and pepper. Gradually whisk in oil. Break lobster meat into chunks, saving any claws for garnish. In bowl, combine lobster, avocado and mango; pour in half of the dressing and toss. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate lobster mixture and remaining dressing for up to 2 hours.) Cut red pepper in half crosswise; slice into thin matchstick-size strips. Arrange greens in bottom of each of 8 cocktail glasses. Top each with 1/4 cup lobster mixture. Garnish with red pepper and daikon; drizzle with remaining dressing.

Contributor: Canadian Living, Holiday Issue, 1999

Yield: 8 servings

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