*  Exported from  MasterCook  *

              Lobster And Grilled Portobello Mushroom Salad

Recipe By     :  COOKING RIGHT  SHOW #CR9693
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    live Maine lobsters -- each 1 1/2-pound
   2      Large         stemmed Portobello mushrooms
   2      Tablespoons   olive oil
                        Kosher salt
                        freshly ground black pepper
   2      Cups          young savory greens
                        such as Arugula or Watercress
                        or Mustard and Frisse
                        Walnut Oil Vinaigrette
                        Garnish: Fresh salmon roe

     In a large stockpot of lightly salted boiling water, plunge the lobsters, head first.
 Cook for 10 to 12 minutes. Remove them from the pot and wait until they
 are cool enough to handle. Remove the tail and claw meat intact. Set aside.    
Prepare a charcoal fire. With the blunt side of a paring knife, scrape the black
 gills from the underside of the portobellos. Lightly brush the mushrooms with the olive oil.
 Season with the salt and pepper. Quickly grill on both sides until just softened.
 Or broil them. Remove and set aside.   To serve, arrange the greens on plates. 
Slice the lobster tail into medallions and fan over the greens.
 Slice the portobellos into 1/4-inch thick slices and arrange around the lobster meat.
 Drizzle with a little of the Walnut Oil Vinaigrette and garnish with the lobster claw meat
 (one per plate) and a scattering of salmon roe if desired.   
 Recommended wine: Crisp-textured vegetables and crab should be mirrored in the wine.
 A clean, crisp Chardonnay, a dry Chenin Blanc, or a crisp sparkling wine would all work well. Although most people don't know it, dry sparkling wines and deep-fried foods are really terrific together. 

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