Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss
Save Recipe Print
Total:
55 min
Prep:
40 min
Cook:
15 min
Yield:
75 servings
Level:
Intermediate

Ingredients

Directions

In 2 large heavy saute pans heat 2 tablespoons canola oil to almost smoking. To each pan, add half the lobster and plums, toss to evenly caramelize. Add half jalapenos, diced red pepper and garlic. Toss to aroma. Remove from heat and deglaze each pan with 1/4 cup low-sodium soy. Meanwhile, in a large stainless steel mixing bowl combine the zest of 15 limes, juice of 15 limes, 1 cup toasted sesame oil, 1 cup canola oil, 1 cup chopped cilantro. Add lobster and plum mixture and cool. To assemble: Pack 2 Belgium endive leaves with 1-ounce watercress leaves and 2 ounces lobster mixture. Garnish with a sprig of cilantro.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sugar Plum Fairy

Recipe courtesy of Sandra Lee

Sugar Plum Pops

Recipe courtesy of Sandra Lee

Sugar Plum Fairy

Recipe courtesy of Sandra Lee

Sugar-Roasted Plums and Apricots

Recipe courtesy of Kelsey Nixon

Sugar Plum Popcorn Balls

Recipe courtesy of Food Network Kitchen

Sugar Plum Cake Pops

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword

          Latest Stories