Recipe: Connecticut Sea & Tree
1/2 C. Light reduced calorie mayonnaise
1/4 C. Champagne vinegar
3 Tbls. Maple syrup
2 Tbls. Finely chopped parsley
1 Tbls. Finely chopped tarragon
1/4 Tsp. Ground nutmeg
2 C. Poached lobster chunks
1 Small Red apple, thinly sliced
1/2 C. Julienne leeks, blanched
1/2 C. Julienne fennel, blanched
1/2 C. Black walnut pieces, toasted
In blender or food processor, combine mayonnaise, vinegar, maple syrup, parsley, tarragon and nutmeg; process until smooth. In medium mixing bowl, combine lobster, apple, leeks, fennel and walnuts. Add dressings; toss to coat thoroughly.
Yield: 4 Servings.