Lobster Salad Lettuce Cups Recipes

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ANTIPASTO LETTUCE CUPS



Antipasto Lettuce Cups image

The beauty of this appetizer is that it is completely "no cook." All you need are some room temperature ingredients: meats, cheeses, veggies and some lettuce, and you have the perfect quick snack for cocktail time!

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 14 to 16 lettuce cups

Number Of Ingredients 11

3 ounces Genoa salami, diced
3 ounces soppressata, diced
3 ounces fresh mozzarella, diced
3 ounces provolone, diced
1 12-ounce jar marinated artichokes, drained and chopped, marinade reserved
1 cup cherry tomatoes, quartered
1/2 cup pitted Castelvetrano olives, chopped
10 to 12 Peppadew peppers, minced
1/4 cup red wine vinegar
14 to 16 leaves Little Gem lettuce
Torn fresh basil, for topping

Steps:

  • Combine the salami, soppressata, mozzarella, provolone, artichokes, tomatoes, olives, peppers, vinegar and 1/4 cup artichoke marinade in a bowl.
  • Divide among the lettuce cups. Sprinkle with basil.

RAINBOW SALAD LETTUCE CUPS



Rainbow Salad Lettuce Cups image

The vegetables in these portable salad cups are sturdy, so they won't wilt or waterlog the dressing, diluting the flavor. If you need (or want) to replace any of the vegetables our ingredients list, be sure to choose one that has a similar texture to the ones we included.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chopped fresh tarragon
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped yellow bell pepper
1/3 cup thinly sliced snow peas
1/3 cup diced cooked beets
1/3 cup julienned radishes
2 stalks asparagus, trimmed and thinly sliced
1/2 large ripe avocado, diced
1/4 cup packed fresh basil, chopped
2 tablespoons chopped fresh chives, plus more for topping
12 leaves Little Gem lettuce
Toasted sesame seeds, for sprinkling

Steps:

  • Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper.
  • Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives.
  • Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.

CURRIED CRAB SALAD LETTUCE CUPS



Curried Crab Salad Lettuce Cups image

These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 12 lettuce cups

Number Of Ingredients 10

1/3 cup mayonnaise
2 teaspoons fresh lime juice, plus wedges for serving
1 teaspoon Madras curry powder
8 ounces jumbo lump crabmeat, picked over
1 Persian cucumber, seeded and finely diced
1/4 cup chopped fresh cilantro
1 1/2 Fresno chile peppers (1 seeded and finely diced and 1/2 sliced into thin rounds)
2 scallions, thinly sliced
Kosher salt
12 leaves Little Gem lettuce

Steps:

  • Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
  • Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.

CLASSIC LOBSTER SALAD



Classic Lobster Salad image

This lobster salad is a simple combination of lobster, mayonnaise, celery, and a little lemon juice. Serve the salad on lettuce with avocado wedges.

Provided by Diana Rattray

Categories     Lunch     Dinner     Salad

Time 10m

Yield 4

Number Of Ingredients 8

1 pound cooked lobster meat, diced, from about 3 to 4 whole 1-pound lobsters
1 tablespoon fresh lemon juice
1/2 cup celery, thinly sliced
4 to 6 tablespoons mayonnaise , or more, to moisten
Kosher salt , to taste
Freshly ground black pepper, to taste
Mixed salad greens (or lettuce leaves)
Optional: 1 avocado (peeled, quartered, and brushed with lemon juice), sliced tomatoes, sliced cucumber

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.

Nutrition Facts : Calories 312 kcal, Carbohydrate 6 g, Cholesterol 111 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 490 mg, Sugar 1 g, Fat 18 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g

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