Lobster Delight Salad Recipes

CLASSIC LOBSTER SALAD

Steps:

• Gather the ingredients.
• Toss the cooked, diced lobster meat with lemon juice and the celery.
• Gently stir in mayonnaise and then season with salt and pepper, to taste.
• Mound the lobster salad on lettuce leaves with a wedge of avocado, cucumber and tomatoes.
• This lobster salad can also be used as the sandwich filling for a lobster roll in a sweet bun or in traditional toasted hot dog buns with lettuce.

LOBSTER SALAD IN ENDIVE

Steps:

• Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.

LOBSTER SALAD

Steps:

• Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and then add the halves. Season the liquid with salt until it tastes as salty as the ocean. Bring to a boil; reduce the heat to a simmer.
• Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head. (The lobster may continue to move for a few minutes.)
• Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body.
• Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes.
• Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature.
• Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine. With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy. Scrape into a bowl and set aside.
• Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife. Wiggle the knife until a crack runs through the claw.
• Repeat on the opposite edge, if necessary, to make the crack bisect the shell. Pull the claw apart and remove the meat.
• Insert the handle of a spoon into each knuckle and twist to pull out the meat.
• Lay each tail on its side. Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks.
• Hold the tail with the underside facing up. With your thumbs, grab the edges of the bottom of the shell.
• Bend back the edges of the shell to crack open the underside and remove the tail meat.
• Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard. Halve each tail lengthwise and clean out any visible vein or roe. Cut the claw, knuckle and tail meat into bite-size pieces.
• Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss. (Cover and refrigerate the rest of the aioli for up to 4 days.) Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives. Serve at room temperature with the lemon wedges.

LOBSTER DELIGHT SALAD

Steps:

• Bring a large pot of salted water to a boil. Remove the stems from the green beans and wash them.
• Cook the green beans in boiling water for about five minutes or until crisp-tender.
• Remove from the pot and plunge into ice water, drain well and pat dry.
• Place the lobster, beans, ham, frisee, and almonds into a large mixing bowl.
• Pour over the heavy cream and then the lemon juice; add salt and pepper.
• Toss well to coat and serve immediately.

LOBSTER SALAD

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

LOBSTER PASTA SALAD

Steps:

• Cook the pasta per package directions for al dente.
• Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
• To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
• Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
• Pour the dressing over the mixture; toss gently but thoroughly to mix.
• Cover and refrigerate at least 2 hours and up to 8 hours.
• If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
• Serve chilled.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.