Hi, I'm Chef Rick Tarantino, I've got another great recipe for you. This is lobster avocado citrus salad, I'm going to put some mandarin orange in it, this is one of my favorite citrus fruit. So, let's get started, shall we? O.k., first, we're going to add in our mayonnaise, add about a half a cup of mayonnaise in there. Then, to that, I'm going to add the juice from half a lemon. Remember the trick I taught you before? Put your hand out, squeeze the lemon into it and that way, all the seeds get caught in your hands, and not in your bowl. O.k., to that, I'm going to add a little bit of parsley, let's mix this up for my dressing base. If it looks lumpy, grab your whisk, beat around in there, you see it all come together nice. I'm going to fold in my lobster and I'm going to let, set that aside, let it soak in for a minute. I'm going to put some celery in this recipe, use the leaves right in there, adds a lot of texture, flavor, garnish. Not long with celery leaves, you want to chop it, slice it down a little bit. Put avocado in this, so I've got my avocado, took the pit out, took it out of the skin, slice that a little bit fine. Using my ceramic knife, goes through avocado and sticky fruits much better than my metal knife does. Alright, let's make some Parmesan mozzarella crisps. What you need to start, is some grated Parmesan and mozzarella cheese, non-stick or a stainless steel pan like this with some olive oil. O.k., now that our pan's hot, and are oil's hot, we're going to take a little bit of the cheese to take, drop it in little piles. I'm going to let that melt, start to turn brown. Now, don't move it before it starts to turn crisp and brown, or it'll just fall apart. You see, it's starting to turn brown around the edges, that's how we know it's cooking just right. Got our spatula, I'm going to start get underneath it, so we can flip it. I'm going to flip that one over with it, now it can get crispy. Got a couple of those looking good right there, we're going to turn off our heat. We're going to remove these to a little bit of parchment paper, let them cool and get hard. O.k., now, to this, I'm going to add my celery in, mix that up, a little more of my parsley, get a little more green in there. That looks about right, and I'm going to start to plate this up. Let's start to build our salad. Just take some of our avocado, lay it right across the top, then let's take our lobster meat, put it right on top of that. Don't worry about that extra dressing, because you get all that salad under there, it's going to mix in with it. Finally, our mandarin orange for our citrus, these are great, little oranges, my favorite. Finish that with a little bit of parsley. And let's finish it with a cheese crisp right there on the side. And that's my version of a lobster avocado and citrus salad. If you like this recipe and if you want to get some great dishes, go to ChefRickTarantino.com. Check it out, you can even get some fresh sea food delivered right to your door. Remember what I always say, live to eat and eat what you love.
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