2 Appetizer Lobster Salad Recipes

Lobster is a great ingredient to use in a quick appetizers recipes if you want to impress your guests and you can use the tails, the meat, or even the whole animal if you want to make a special centerpiece. The following pair of recipes shows you how versatile this creature is and what kind of exciting appetizers you can make with this wonderful seafood.

Lobster Tails With A Warm Honey Citrus Dressing

  

This recipe serves six people and it combines chilled seafood with a warm honey and orange dressing. You can use white wine vinegar instead of champagne vinegar if you prefer. You can use a different type of salad greens if you do not like romaine or if you have something else, you want to use up.
There are not many ingredients in this recipe but the end flavor is very good. Quite often, when working with delicately flavored ingredients such as seafood, it is best to keep the ingredients list short and keep the flavors simple. This minimizes the risk of overpowering the flavor of the shellfish, which has an amazing taste of its own.
What You Need:

• 4 thawed lobster tails
• Romaine lettuce
• 1 tablespoon melted butter
• 4 sliced radishes
• 2 tablespoons champagne vinegar
• 1/3 cup orange juice concentrate
• 1/4 cup honey
• Salt and pepper

How To Make It:
Split the tails lengthways and rinse them. Put them on an aluminum foil-lined baking sheet, meat side facing up. Brush melted butter over each one and sprinkle some salt and pepper on them. Broil for about five minutes, four inches from the heat, or until they curl up. Let them cool and cover them. Chill for a couple of hours.
Mix the orange juice concentrate with the vinegar and honey. Simmer the mixture in a pan for five minutes, and then add a little salt and pepper. Arrange the lobster tails on the romaine lettuce and decorate with sliced radish. Drizzle the dressing near the lobster.

Baked Seafood Salad

  

This hot dish will definitely warm you up. You can serve small portions as an appetizer or bigger ones as an entree. The combination of lobster, shrimp, vegetables, paprika and more is great and this makes a wonderful appetizer. This recipe makes enough to serve six people.
What You Need:

• 1 cup cooked shrimp
• 1 cup cooked lobster meat
• 2 cups crushed corn flakes
• 1 cup chopped celery
• 1 cup mayonnaise
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 tablespoons melted butter
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon paprika

How To Make It:
Preheat the oven to 350 degrees F. Mix the melted butter and cornflakes. Chop the lobster into small pieces and mix it with the shrimp, onion, green bell pepper, mayonnaise, celery, Worcestershire sauce, and salt.
Spread the seafood mixture over a baking pan and top with the cornflake mixture. Sprinkle some paprika on top and bake for half an hour. Serve this dish hot with a warm bread roll on the side.

Whether you are on a diet or just watching what you eat there is nothing quite like a filling a vegetarian quick appetizers and bean salad to provide both nutrients and flavor as the two types of foods go hand in hand. There are so many types of vegetables to choose from and beans have the highest source of antioxidants of all foods making them the ideal choice for health reasons. Also, turn to beans for your fill of fiber as they offer about twice as much as the majority of vegetables. Get into the habit of eating a salad as the main course once or twice a week instead of as an appetizer or side and you will be able to easily incorporate both vegetables and beans into your diet. 

 

Experiment with salads using a variety of mixed greens and baby spinach leaves along with fresh or steamed vegetables and your favorite dressing. Mix beans with broccoli and greens with garlic, bell peppers, tomatoes, red wine vinegar, and extra virgin olive oil for a delicious tasting and incredibly easy salad. You can quickly make a basic bean salad with either fresh or canned beans and add in a few vegetables including tomatoes, corn, and a variety of peppers. Use seasonings like cumin, basil, and parsley or cilantro along with black

pepper to enhance the salad's ingredients.

     

 

Make a tasty three bean salad with dark red kidney beans, cannelloni beans, and garbanzo beans or chick peas along with onions, celery, and extra virgin olive oil, vinegar, a bit of sugar, and salt and pepper. Mix all the ingredients together and allow the salad to chill and marinate in the refrigerator for a few hours before serving for the most flavorful results. A black bean salad is the absolute perfect accompaniment to chicken, steak, and other foods cooked on the grill. Use grilled corn, and red and green peppers with red onions, jalapeno peppers, cilantro, and salt and black pepper with black beans for a great cold salad. Some other beans you may want to try include green, lima, navy, and pinto. Also, use lentils and black eyed or split peas to create hearty salads for appetizers, side dishes, and for the main course. White Bean and Pepper Salad Recipe What You Need

• 1 large can white beans (about 15 ounces), drained, rinsed
• 1 teaspoon flat leaf parsley, chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon white vinegar
• 1 teaspoon apple juice
• Salt to taste
• 1/4 teaspoon coarsely grated black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup green onions, sliced thin

How to Make It
In a large mixing bowl, combine the drained and rinsed white beans with the parsley, olive oil, vinegar, and apple juice. Toss gently to coat all of the ingredients.
Sprinkle salt to taste along with the coarsely grated black pepper, halved tomatoes, chopped peppers, and the slices of onion. Toss again gently to coat all ingredients well.
Refrigerate for later or serve the white bean and pepper salad immediately.

Roast Top Round With Sweet Potatoes and Shallots

2 teaspoons flavored oil or good-quality olive oil
One 2 to 3 pound beef top round
1 tablespoon chopped fresh sage
3 cloves garlic, peeled and thinly sliced
4 medium-sized shallots, peeled and thinly sliced
Freshly ground black pepper
2 large sweet potatoes, scrubbed and cut crosswise into 2-inch thick slices
Salt
½ to ¾ cup dry red or white wine
Preheat the oven to 350 degrees.

  

Use 1 teaspoon of the oil to grease the bottom of a large roasting pan. Place the beef in the pan and rub the remaining oil all over it. Sprinkle the top of the beef with half of the thyme, sage, garlic, and shallots. Season with a generous grinding of pepper. Surround the beef with the potato slices; sprinkle the remaining herbs, garlic, and shallots on the sweet potatoes, and season with salt and pepper. Pour ½ cup of the wine around (not on top of) the beef.

Roast the beef and sweet potatoes, basting every 20 minutes or so and adding the remaining ¼ cup of wine if necessary, until the internal temperature reaches 125 degrees for rare beef, 45 minutes to 1 hour. Remove the roasting pan from the oven and let the beef and sweet potatoes sit in the pan, loosely covered with aluminum foil, for 10 to 15 minutes before slicing.

Transfer the beef to a carving board and the sweet potatoes to a warm bowl. Cut the meat into thin slices. Remove any excess fat from the pan and pour the pan juices and bits of garlic and shallots on top of the beef. Pass the sweet potatoes separately, makes 4 to 6 servings.

Make more of quick appetizers for your parties and even at home with your family and friends.