Oman’s scorching temps suppress the appetite, but passing on this refined salad is like saying “no” to an upgrade from a suite to a villa – it’s just not possible.
Yield: 4 servings
For lobster:
Add grapefruit and lime juices, mustard, honey and shallots to a bowl. Whisk, and season with salt and pepper. Slowly drizzle in oil, whisking constantly. Add lobster to a bowl. Drizzle vinaigrette over lobster, and mix. Add parsley and chives, and mix.
Oman’s scorching temps suppress the appetite, but passing on this refined salad is like saying “no” to an upgrade from a suite to a villa – it’s just not possible.
Yield: 4 servings
For lobster:
Add grapefruit and lime juices, mustard, honey and shallots to a bowl. Whisk, and season with salt and pepper. Slowly drizzle in oil, whisking constantly. Add lobster to a bowl. Drizzle vinaigrette over lobster, and mix. Add parsley and chives, and mix.
For mushrooms:
Bring vinegar, sugar, water, peppercorns and mustard seeds to a boil in a small pot. Remove from heat. Add mushrooms to an airtight container. Pour vinegar mixture over mushrooms, cover and refrigerate at least 2 hours before serving.
