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Lobster Salad with Red Devil Dressing
1 1/2 pounds cooked lobster tails, shredded and chilled
1 bulb garlic
1/2 large onion
1/3 cup olive oil
2 red bell peppers
1 large portabella mushroom, lightly oiled
juice of 1/2 lemon
1 tablespoon dried fennel
1 tablespoon ketchup
1 tablespoon apple cider vinegar
ground black pepper
4 cups mixed salad greens
1 Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
2 Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
3 Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
4 Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
5 Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
Makes 3 to 4 servings
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