Collin County Living Well Magazine May/June 2019 | Page 40

COOKING CLASSY
IN A CINCH....
Harold and Miriam Moore
Miriam and Harold Moore, from Rockwall, Texas, have been mar-
ried for 30 years, and have four children and four grandchildren.
Harold, a plumber by trade, enjoys making fabulous dinners for
Miriam, playing guitar, wearing kilts, fly fishing and craft beer.
Miriam enjoys singing with Harold and quilt making. After Miri-
am was diagnosed with diabetes in 2011, she and Harold have
strived to avoid eating processed foods, and have discovered a
real love for fresh vegetables, natural and whole foods.
Lobster Tail Cilantro Lime Salad
• One lobster tail per person
• Asparagus 
• Radishes
• Tomatoes
• Green onion tops
• Avocado
• Salad greens
Vinaigrette
• 1/4 avocado
• Juice of one large
lemon
• 1/4 cup olive oil 
• 1/8 cup red wine
vinegar
• Salt and pepper
to taste
• 1/2 clove garlic
• White portion of
green onion
• Handful cilantro 
Process ingredients
of vinaigrette in
food processor until
smooth. Set aside. 
Set oven to broil on
high. Cut a V-shaped
wedge from the center of
the lobster tail. Add small
amount of butter to exposed
lobster meat after you remove the
“V” shaped wedge. Broil for 7 minutes. 
Plate salad greens, steamed asparagus, avocado
slices, tomatoes radishes, cilantro and green onion to
taste.  Using tongs place the lobster on top and serve
with vinaigrette. 
38
COLLIN COUNTY Living Well Magazine | MAY/JUNE 2019