An entree for the judges at this year's Saborea food festival, Chef José Rolón's ensalada cítrica de langosta, or citrus lobster salad is a healthy alternative to the typically rich, decadent, and heavy 'Rican cooking that makes up the majority of the island's local fare ... not that there's anything wrong with rich and decadent cooking!
Ingredients:
- 1 lobster tail
- Juice of 1 pink grapefruit
- Juice of 1 orange
- Juice of 2 limes
- 1 tablespoon of brown sugar
- 1/4 cup olive oil
- 1 tablespoon of ground garlic
- 1/2 small red onion, julienned
- 1/2 green pepper, julienned
- 1/2 red pepper, julienned
- 1 tablespoon of capers
- 1/2 cup of cilantro, finely chopped
- Salt and pepper taste
Preparation:
Boil lobster and cut into pieces. Toss ingredients in a glass or crystal salad bowl and keep in the fridge for 2 hours. Serve over a green salad or, for a 'Rican twist, in a plantain basket.
