RCI-SF.005.0029.001
Lobster and Rice Salad
Makes 6 servings.
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- 3 cups
- vinaigrette dressing1/4 cup
- cooked lobster meat cubes2 cups
- 1 cup
- 1/2 cup
- 1/3 cup
- 1/4 cup
- 1 1/2 teaspoons
- 1 teaspoon
- 1 teaspoon
- 1 unit
Method
1
Combine the hot cooked rice with the vinaigrette dressing in a large mixing bowl, stirring gently to coat all the rice evenly.
2
Allow the dressed rice to cool to room temperature, about 10-15 minutes, stirring occasionally to help release steam and ensure even cooling.
3
Add the cooked lobster meat cubes, sliced fresh mushrooms, red pepper strips, and sliced ripe olives to the cooled rice mixture.
4
Sprinkle the snipped fresh basil, snipped fresh dill, and snipped chives over the rice and lobster combination.
5
Fold in the sliced green onions gently, using a large spoon or spatula to combine all ingredients without breaking up the lobster pieces.
6
Toss the entire salad gently until all components are evenly distributed, being careful not to crush the delicate lobster meat.
7
Taste and adjust seasoning if needed, then serve immediately at room temperature or chill until ready to serve.