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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Singapore Sweet Lobster Salad

An uncommon, yet unbeatable, fusion of lobster and Asian-inspired ingredients made into a salad that is not only great tasting, but lacks the fat and calories of other summer-time salads.


For 4 Serving(s)


  • 1/4 cup(s) fish sauce
  • 1/4 cup(s) pineapple juice
  • 1 teaspoon(s) sesame oil
  • 1/2 teaspoon(s) coriander
  • 1 hot chili, seeded and minced
  • 1/4 teaspoon(s) each black pepper and garlic powder
  • 6 ounce(s) cooked lobster meat, roughly chopped
  • 1/4 cup(s) cooked lima beans
  • 1/4 cup(s) cooked, French-style green beans
  • 1/2 cup(s) frozen California-style vegetables, thawed

Singapore Sweet Lobster Salad Directions

  1. In a small bowl, whisk the first 6 ingredients well. Add remainder of ingredients, tossing gently. Cover and refrigerate at least one hour before serving cold.