Lobster Salad With Fresh Tomatoes 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 WITH GREEN BEANS, TOMATOES AND BASIL

Steps:

• In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
• Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
• Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
• Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
• Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
• Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

CORN, TOMATO, AND LOBSTER SALAD

Steps:

• Fill a large bowl with ice and cold water, and set it aside.
• In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
• Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
• Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
• In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
• Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
• In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

LOBSTER SALAD WITH FRESH TOMATOES

Steps:

• Fill the pot with 6 quarts water, add 6 tablespoons salt, and bring to a rolling boil. When the water is at a rolling boil, drop in the lobsters and start timing: cook them, uncovered, for 10 minutes total, after the water returns to the boiling point (and then keep it boiling). At the end of 10 minutes (or a couple of minutes longer if the lobsters are larger than 1 1/4 pounds), lift the lobsters from the pot, rinse with cold water, drain, and let them cool.
• Core the tomatoes, and cut them into wedges, about 1 inch thick; if you have cherry tomatoes, cut them in half. Chop the celery stalks crosswise into 1-inch pieces, and chop the leaves roughly. Toss tomatoes and celery together in a large bowl with 1/2 teaspoon of the salt.
• When the lobsters are cool enough to handle, twist and pull off the claws and knuckle segments where the knuckles attach to the front of the body. Lay the clawless lobsters flat on a cutting board, and split them in half lengthwise, from head to tail, with the heavy chef's knife. Separate the meaty tail piece from the carcass (or body) of the four split halves.
• Now cut the lobster into pieces of whatever size you like; put the pieces in a large mixing bowl as you work. Separate the knuckles from the claws, and crack open the shells of both knuckles and hard claw pincers with the thick edge of the knife blade, or kitchen shears, exposing the meat. Chop the knuckles into pieces at the joints.
• Cut the tail pieces crosswise into chunks, or leave them whole, which I prefer. Cut the carcass pieces crosswise in two, with the legs still attached (though you can cut the legs off). I like to leave the tomalley and roe in the body pieces, as a special treat while eating the salad. Alternatively, remove tomalley and roe and whisk them into the dressing (or remove them and discard, if not to your liking).
• To make the dressing: Whisk together the lemon juice, chopped eggs, peperoncino, and remaining 1/2 teaspoon salt. Pour in the olive oil in a slow stream, whisking steadily to incorporate it into a smooth dressing.
• To serve: Add the tomatoes and celery to the bowl of lobster pieces. Pour in the dressing, and tumble everything together until evenly coated. Scatter the parsley on top, tumbling to distribute. Arrange the salad on a large platter, or compose individual servings on salad plates.