Chef Market’s Lobster Salad with Artichoke & Mango-Mint Chutney

Ingredients

1 ½ - 2 Pound Lobster Cooked, Shelled, Peeled & Cut into ½” Dice
4 each Boston / Living Lettuces
2 each Artichoke Hearts ¼
2 Artichoke Bottoms
Mango-Mint Chutney

Mango-Mint Chutney:
6 tbsp Cider Vinegar
½ Small Red Onion, Minced
1 each Orange Zested & Juiced
1 each Lemon Zested & Juiced
1 tbsp Fresh Grated Ginger
1 each Cinnamon Stick
½ cp Currants / Raisins
2 each Cloves
Pinch Ground Nutmeg
Pinch Ground Coriander
3 each Mangos, Medium Diced
4 tbsp Agave Nectar
1 tbsp Fine Chopped Mint

Directions

In a Small Sauce Pan or Sauté Pan, on Medium Heat, Toast Coriander Lightly.
Add 3 tbsp Cider Vinegar & All Ingredients Except Mango, Agave & Mint.
Cook at a Simmer until Almost Evaporated / Dry. Add Mango & 2 tbsp Agave Nectar.
Let Simmer for 2 Minutes.
Remove from Heat & Adjust Flavor with Agave Nectar & Cider Vinegar as Needed.
Add Mint, Cool & Cover until Service.
Before Service, Remove Cloves & Cinnamon Stick.
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