April 17: Lobster Frangelico Salad

By WEEK Producer


Johhny's Italian Steakhouse


Lobster, slipper, cooked 4oz Spring Mix 4oz Shrimp, 21/25 cooked, tail off 4ea Bruschetta Tomatoes 2oz Peach Frangelico Vinaigrette 2oz Dried Peaches, julienne 2oz Hazlenuts, toasted, chop rough 1oz Asiago, shredded 1oz


1. First, heat a skillet over medium hear with 1 T. butter. Begin cooking lobster. 2. Next, take the greens and place in a bowl. Drizzle over dressing and lightly toss together. 3. Top salad with peaches, tomatoes, nuts, and shrimp. 4. Add lobster, and sprinkle cheese on top to finish.