Lobster tabbouleh with basil
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Lobster tabbouleh with basil
  Lobster    Seafood  
Last updated 6/12/2012 1:27:40 AM. Recipe ID 62658. Report a problem with this recipe.
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      Title: Lobster tabbouleh with basil
 Categories: Seafood
      Yield: 4 Servings
 
    3/4 c  Chicken stock
      1 tb Butter
    1/4 ts Salt
    3/4 c  Couscous
    1/2 c  Fresh basil leaves; minced
      1 md Garlic clove; minced
    3/4 c  Olive oil
    1/4 ts Salt
      2    Lobsters (1-1/4 lb each)
      1 md Tomato; peeled, seeded,
           - and diced medium
      1 md Cucumber; peeled, seeded,
           - and diced medium
      2 tb Lemon juice, fresh squeezed
 
  In a medium saucepan place the chicken stock, butter, and the first
  1/4 teaspoon of salt.  Bring the liquid to a boil and then remove the
  pan from the heat.  Add the couscous, cover the pan, and let it sit
  for 5 minutes. Transfer the couscous to a glass bowl and let it cool.
  
  In a small bowl place the basil, garlic, olive oil, and the second 1/4
  teaspoon of salt.  Mix the ingredients together and set the sauce
  aside.
  
  In a large saucepot place 4" of water and bring it to a boil over high
  heat.  Add the lobsters and let them cool.
  
  Remove the lobster meat from the tails and claws. Remove and discard
  the intestinal tract from each tail. Cut the lobster meat into 1/2"
  pieces.
  
  In a medium bowl place the lobster pieces and 6 tablespoons of the
  basil-oil mixture.  Toss the ingredients together so that the lobster
  is well coated. Set it aside.
  
  In another medium bowl place the cooled couscous, tomatoes, cucumbers,
  lemon juice, and the remainder of the basil-oil mixture. Toss the
  ingredients together well to make the tabbouleh.
  
  In the center of each of 4 individual serving plate place a mound of
  the tabbouleh.  Arrange the lobster pieces around the edge.
 




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Recipe ID 62658 (Apr 03, 2005)

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