Lobster Tabbouleh with Basil Recipe #24338
by Dancer^
32 min | 20 min prep
SERVES 4
- 3/4 cup chicken stock
- 1 tablespoon butter
- 1/4 teaspoon salt
- 3/4 cup couscous
- 1/2 cup fresh basil leaf, minced
- 1 clove garlic, minced
- 3/4 cup olive oil
- 1/4 teaspoon salt
- 2 (1 1/4 lb) lobsters
- 1 medium tomato, peeled,seeded,and diced
- 1 medium cucumber, peeled,seeded,and diced
- 2 tablespoons lemon juice, fresh squeezed
- In a medium saucepan place the chicken stock, butter, and the first 1/4 teaspoon of salt.
- Bring the liquid to a boil and then remove the pan from the heat.
- Add the couscous, cover the pan, and let it sit for 5 minutes.
- Transfer the couscous to a glass bowl and let it cool.
- In a small bowl place the basil, garlic, olive oil, and the second 1/4 teaspoon of salt.
- Mix the ingredients together and set the sauce aside.
- In a large saucepot place 4" of water and bring it to a boil over high heat.
- Add the lobsters and let them cool.
- Remove the lobster meat from the tails and claws.
- Remove and discard the intestinal tract from each tail.
- Cut the lobster meat into 1/2" pieces.
- In a medium bowl place the lobster pieces and 6 tablespoons of the basil-oil mixture.
- Toss the ingredients together so that the lobster is well coated.
- Set it aside.
- In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture.
- Toss the ingredients together well to make the tabbouleh.
- In the center of each of 4 individual serving plate place a mound of the tabbouleh.
- Arrange the lobster pieces around the edge.
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5 stars