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Miscellaneous | Family Fare | Quick & Healthy A Labor of Love on Mother's Day
Mother's Day is one of the most celebrated holidays in the United States and one of the most popular ways to celebrate is with brunch. Reservations have to be made far in advance and prices can run up to $45.00 per person. At those prices, you can prepare a truly extravagant meal at home. Here. Maine lobsters are combined with mango and seasoned with a citrus basil dressing. If your children like shrimp, they will love lobster. In fact, both shrimp or crab meat are great substitutes for the lobster. For many kids, the idea of having their food mixed together is not at all appealing. For them, just thread the lobster meat, mango, cucumber, and avocado on skewers or arrange separately on the plate. Cooking the lobster and removing the meat is a time consuming process that can only be called a labor of love. Prepare the lobster the day before and chill until ready to serve.
Lobster Mango Salad
1-2 heads of Bibb lettuce
GROWN-UPS 1/2 cup orange juice concentrate, thawed 2 garlic cloves 1/4 cup rice vinegar 1 tablespoon minced fresh basil Tear the lettuce into small pieces, rinse and spin dry. Arrange on 4 dinner plates. Place the lobster meat, mango, cucumber, and avocado in a mixing bowl. Combine the orange juice, garlic, rice vinegar, and basil together in a small bowl. Pour over the lobster salad and toss gently to combine. Arrange the children's portions on 2 dinner plates. Stir in the red onion and serrano chile to the lobster for the grown-ups. Arrange on the remaining dinner plates. Season to taste with freshly ground black pepper. Alternatively, for children who do not like their foods mixed together, arrange some of the lobster meat, mango, cucumber, and avocado separately on the plate or thread on skewers and place on top of the lettuce. Serve with the dressing on the side.
GROWN-UPS
CHILDREN *Note: Fill a pot, large enough to hold 2 (1 1/2 pound) lobsters, with water and 1 teaspoon of salt. Bring to a boil. Place the live lobsters head first into the pot, and bring back to a boil. Cook for 10 minutes. Remove the lobsters from the pot and rinse under cold water. When cool enough to handle, hold the tail in one hand and the body in the other. Twist in opposite directions until the tail twists off. Bend the tail flippers back until they break off. Straighten the tail and push the meat from the small flipper end until it comes out the larger end in one piece. Pull off the strip of meat on the outside of the tail to expose the vein. Remove the vein. Twist the claws from the body. Crack the shells with a mallet or nut cracker and remove the meat. Leave the claw meat whole, if desired, and place one on each plate. Although the meat in the body is not used in the recipe, it should not go to waste. Unhinge the back from the body. The greenish stuff is the tomalley (liver) and the bright orange stuff is the roe. Considered by many to be delicacies, both are edible. Break open the chambers inside the body where the legs are attached and take out the meat. Kristene Fortier, author of The Whole Family Cookbook lives in the San Francisco Bay Area with her family. Send questions or tips to pickykids@aol.com and while online visit www.healthykitchen.com. Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed. © 1999 Kristene Fortier
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