1) Whisk 2 tablespoons rice vinegar, 4 teaspoons Bertolli Classico Olive Oil. 1 1⁄2 teaspoons honey, 1 tablespoon grated ginger, 1 teaspoon Yuzu Juice and salt in a bowl. Julienne 5 celery stalks, a 4-inch piece daikon, 3 carrots, 2 Radish, and 2 jalapeños.
2) Toss with the dressing; add 1 pound cooked Lobster.
Fabio Dinner for Two
2 Live Lobsters
1 LB of Scallops
6 Oysters or 2 LBs of Mussels
Fresh Baggett w/ some fresh ingredients (herbs, etc)]
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