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McCormick and Schmick - Cold Lobster and Angel Hair Salad with Orange Shallot Vinaigrette

Category:	Brunch-Lunch
Cusine:	Seafood
Source:	Slice lobster tails into ¼-inch thick medallions, on a bias. In a separate bowl, toss angel hair with 3 ounces of vinaigrette and scallions. Using ring mold (or empty tuna can, washed with both top and bottom removed), lightly press pasta into mold. Top with lobster, fan-style, and carefully remove the mold. Top lobster with parsley and place 3 orange slices on the side of the salad. Sprinkle salad and plate with red, green and yellow peppers and a drizzle of the remaining dressing. Serves: 2 Place all ingredients in blender and puree until well blended. Season with salt and pepper. *Note: this recipe was tested with 100 percent hardwood charcoal, which burns hotter than briquette-style charcoal. If you choose to use briquettes, you will have to leave the packets on the heat several minutes longer. This recipe does not work on a gas grill.
# of Servings:	2
Ingredients:	2 lobster tails, cooked and cooled 8 ounces angel hair pasta, cooked and tossed with 1 teaspoon of vegetable oil to prevent sticking 4 ounces orange-shallot vinaigrette* 1 tablespoon scallion, cut in small strips sprig of parsley 6 small slices orange, membrane removed pinch of minced red, green and yellow pepper *Orange-Shallot Vinaigrette: 1 cup orange juice ¼ cup superfine sugar 2 tablespoons minced shallots ½ cup vegetable oil salt and pepper
Preparation:	Slice lobster tails into ¼-inch thick medallions, on a bias. In a separate bowl, toss angel hair with 3 ounces of vinaigrette and scallions. Using ring mold (or empty tuna can, washed with both top and bottom removed), lightly press pasta into mold. Top with lobster, fan-style, and carefully remove the mold. Top lobster with parsley and place 3 orange slices on the side of the salad. Sprinkle salad and plate with red, green and yellow peppers and a drizzle of the remaining dressing. Serves: 2 Vinaigrette Place all ingredients in blender and puree until well blended. Season with salt and pepper. *Note: this recipe was tested with 100 percent hardwood charcoal, which burns hotter than briquette-style charcoal. If you choose to use briquettes, you will have to leave the packets on the heat several minutes longer. This recipe does not work on a gas grill.