Ted Kennedys Favorite Lobster Salad Recipes

TED KENNEDY'S FAVORITE LOBSTER SALAD

Steps:

• Cook the corn and then scrape off the kernels over a bowl and set aside.
• Put the tomatoes, avocado and corn into a bowl and add the lobster meat and toss gently.
• In a small bowl, combine the mayonnaise, with the milk and mix until smooth.
• Sprinkle the lobster mixture with dill, salt and pepper, then add the mayonnaise mixture and stir briefly so the sauce barely holds the rest of the ingredients together.
• Cover and refrigerate for a few hours before serving.

LUSCIOUS LOBSTER SALAD

Steps:

• Mix everything together in a bowl.
• Adjust seasoning to taste.
• Enjoy!

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.

BEST EVER LOBSTER SALAD

Steps:

• Cut lobster meat into 1/2 inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise, and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving.
• Divide lobster among rolls. Serve immediately with potato chips.

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.

LOBSTER SALAD DIJON (THE BEST YOU WILL EVER TRY)

Steps:

• In a large bowl, combine lobster meat, rice, eggs and bacon. Add in all the vegetables and apple. Mix in peas and corn. In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper. Add to large bowl and mix well. Garnish with dill or parsley.
• This salad is delicious on its own, in a sandwich, or on crackers, left overs make a yummy casserole!
• Bon Apetit!

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
• Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
• Return water to a boil and repeat with the next 2 lobsters.
• While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
• When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
• Cut meat into 1/2 inch pieces.
• Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
• Add lobster meat to the mayo blend and toss gently to coat.
• If serving on hot dog buns, butter and grill or toast the buns if desired.
• Enjoy this simple and delicious rite of summer!