Lobster Lettuce Boats with Thai Peanut Dressing
Use the same dressing as with the Shrimp Salad with Thai Peanut Sauce.
16 oz. Frozen cooked Lobster Tail pieces
1 Bell Pepper, any color
1 small Carrot, grated
4 pieces of Large Leaf Lettuce (Boston or Bibb works well, or whatever big leafy green you find)
Thai Style Peanut Dressing (recipe below)
2 Tbsp Peanut Powder
3 Tbsp Water
4 tsp Soy Sauce
1/2 tsp Ginger Powder (or fresh grated)
1/4 tsp Cayenne
1 tsp Stevia (or equivalent amount of sugar)
4 tsp Sesame Oil
To make dressing, in a small bowl combine Peanut Powder, Water, Soy Sauce, Ginger Powder, Cayenne, and Stevia and stir well until the dry ingredients are blended. Add the Sesame Oil and blend well. Set aside.
Thaw the lobster tails under warm water. Then run them under cool water until room temperature. In a medium mixing bowl, combine the lobster, Bell Pepper, and Carrot. Add the dressing and stir until evenly coated. Divide the mixture into fourths.
To finish, place the Lettuce onto serving plates and spoon the lobster mixture onto each one.
Serves 2 full meals. As a side salad, serves 4.