Nutritional Info

Nutrition Facts

Serving Size 1 (287g)

Calories 1111
Calories from Fat 920 (83%)
Amount Per Serving %DIV
Total Fat 102.2g 157%
Saturated Fat 21.8g 109%
Monounsaturated Fat 67.1g
Polyunsaturated Fat 13.3g
Trans Fat 0.0g
Cholesterol 1529.9mg 510%
Sodium 664.4mg 29%
Potassium 274.5mg 6%
Total Carbohydrate 12.7g 4%
Dietary Fiber 0.2g 1%
Sugars 0.7g
Protein 30.1g 60%

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Recipe Description
This elegant salad is a lovely first course or main entree for those special, romantic evenings.
Prep time
20 min
Cook time
6 min
Ready In
26 min


Serves Tool

Serves To:USMetric
2   fresh dill sprigs, to garnish
8   radicchio leaves
2   raw lobster tails
1 Pinch(pn)  salt, to taste
2/3 Cup(c)  olive oil
1/2 Teaspoon(t)  dijon mustard
1   large egg yolk
1   large lemon
1 Tablespoon(T)  fresh dill, chopped
1 Pinch(pn)  pepper, to taste


To make the lemon dill mayonnaise, finely grate half the lemon rind and squeeze the juice. Beat the egg yolk in a small bowl, then beat in the mustard and 1 teaspoon of the lemon juice. Using a balloon whisk or electric mixer, beat the oil into the egg yolk mixture, drop by drop, until a thick mayonnaise forms. Stir in the lemon rind and 1 tablespoon of the remaining lemon juice. Season the mayonnaise to taste with salt and pepper and add more lemon juice if desired. Stir in the dill, cover and let chill in the refrigerator until required. Bring a large pan of lightly salted water to a boil. Add the lobster tails, return to a boil and cook for 6 minutes, or until the flesh is opaque and the shells are red. Drain at once and set aside to cool. Remove the lobster flesh from the shells and cut into bite sized pieces. Arrange the radicchio leaves on individual plates and top with the lobster flesh. Place a spoonful of the lemon dill mayonnaise on the side. Garnish with dill sprigs and serve.


Additional notes

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