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Lobster Salad with Curried Vinaigrette

  • SERVINGS: 2
  • BASIC-EASY
  • FAST

This refreshing, lightly spicy seafood appetizer is just as good with lump crabmeat or cooked shrimp.

Plus: More Seafood Recipes and Tips

  1. 1/3 cup extra-virgin olive oil
  2. 3 tablespoons sherry vinegar
  3. 1 teaspoon fresh lemon juice
  4. 1 teaspoon sweet paprika
  5. 1/2 teaspoon Madras curry powder
  6. 1/2 teaspoon pure chile powder, such as ancho
  7. 1/2 teaspoon salt
  8. 1/2 cup finely diced unpeeled European cucumber
  9. 1/2 cup finely diced red bell pepper
  10. 2 scallions, finely chopped
  11. 1/2 pound cooked lobster meat, cut into 1-inch chunks
  12. 1/2 cup finely diced mango
  13. 1/2 cup frisée
  14. 4 Belgian endive spears
  15. 4 fresh chives
  1. In a medium bowl, whisk together the olive oil, vinegar, lemon juice, paprika, curry powder, chile powder and salt. Stir in the cucumber, red pepper and scallions and let the vegetables marinate for 10 minutes.
  2. Fold the lobster, mango and frisée into the vegetable salad and spoon into 2 martini glasses or goblets or onto 2 small plates. Garnish each salad with 2 endive spears and 2 chives and serve.
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