Lobster Tail with Vegan Garbanzo Bean Salad

Wild Atlantic lobster tail stacked on a vegan garbanzo bean salad makes a light, energizing lunch menu for summer or early fall. The vegan garbanzo bean salad can serve as a meal in and of itself making this menu ideal for guests with varying food preferences. I like to garnish the plate with some roasted tomatillo salsa for added flavor and color. Easy and elegant, the lobster and salad can be made ahead and stored in airtight containers in the refrigerator up to 24 hours before serving.

Lobsters are a good source of lean protein, phosphorous, calcium, B12, magnesium, potassium, zinc, copper and selenium. They are low in fat and high in HDL (the “good” cholesterol).

2 servings

2 lobster tails, boiled, shelled

Vegan Garbanzo Bean Salad
½ cup fresh corn, blanched, drained
½ cup tomatoes, seeded, chopped
½ cup cooked garbanzo beans
½ avocado, peeled, seeded, chopped
Juice of one lime
½ teaspoon minced ginger root
2 tablespoons extra virgin olive oil
¼ teaspoon Himalayan salt
¼ teaspoon crushed black pepper

Ring mold (~3” diameter x 1” deep)

In a large bowl, combine the corn, tomatoes, garbanzo beans, avocado, lime juice, ginger root, olive oil, salt and pepper. Cover and transfer to the refrigerator for 15-30 minutes (up to 24 hours) to allow the flavors to blend.

Set a ring mold on a serving plate. Spoon the salad into the mold, packing tightly. Gently remove the mold and repeat on the other serving plate. Top each mold with a lobster tail and serve immediately.



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