CURRY LOBSTER
Provided by Brittney "Chef Stikxz" Williams
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the oil to a large skillet over medium-high heat. Stir in the curry powder with a wooden spoon until toasted and fragrant, 3 to 5 minutes.
- While stirring, gradually add the onions. Cook for about 2 minutes, and then add the garlic. Cook until translucent, 4 to 5 minutes. Add the lobster and 2 cups water. Stir to combine the ingredients, then cover the pan and cook for 2 minutes. Remove the lid and add a pinch more curry powder if needed to deepen the color.
- Remove the cover and add the bell peppers, scallions and thyme. Stir to incorporate all the ingredients and let cook at a low simmer, uncovered, for 3 to 4 minutes. Add the Scotch bonnet, 2 pinches of salt and 1 pinch of black pepper. Add the butter and stir to melt, then remove from the heat and serve.
LOBSTER SALAD WITH CURRIED MANGO DRESSING
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
- Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
LOBSTER ROLLS WITH CURRY MAYONNAISE
Steps:
- Combine all the ingredients in a large bowl and season with salt and pepper, to taste.
- Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately.
- Curry Mayonnaise:
- Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool.
- Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.
CURRIED LOBSTER SALAD
Nice to serve in avocado halves, on a bed of lettuce or on a croissant. From the Westhampton Garden Club.
Provided by Oolala
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except the lobster, in a bowl.
- Fold in the lobster meat and serve however you prefer.
- *You may prefer to chill before serving.
Nutrition Facts : Calories 358, Fat 18.9, SaturatedFat 4.8, Cholesterol 180.6, Sodium 796.1, Carbohydrate 14, Fiber 1.3, Sugar 2.8, Protein 33.5
LOBSTER SALAD LETTUCE CUPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
- Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
- Divide the lobster salad among the lettuce cups and sprinkle with the chives.
CURRIED CRAB SALAD LETTUCE CUPS
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
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.
LOBSTER SALAD WITH CURRIED MANGO DRESSING
When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)
Provided by Manami
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender (through curry powder); blend until smooth --
- Stir in chives and shallots.
- Season to taste with salt and white pepper.
- *Can be prepared 1 day ahead; cover and refrigerate.
- Bring heavy large saucepan of water to boil.
- Add beans and cook until tender, about 4 minutes.
- Using slotted spoon, transfer to bowl of cold water;. drain.
- Repeat process with asparagus.
- Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
- Drizzle some dressing over and toss lightly.
- Season with salt and white pepper to taste.
- Arrange salad on plates.
- Fan lobster decoratively.
- Garnish with tomatoes and drizzle remaining dressing over.
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- In a stockpot, heat the oil. Add the celery, onion, curry powder, thyme and crushed red pepper and cook over moderate heat, stirring, until the vegetables soften, about 6 minutes. Add the wine and bring to a boil over high heat. Add the lobsters to the pot, cover tightly and cook until they turn bright red, 15 to 20 minutes. Transfer the lobsters to a bowl to cool; reserve the cooking liquid.
- Working over a large bowl to catch the juices, twist the lobster tails off the bodies. Using poultry shears, split the tail shells lengthwise and carefully remove the meat; pull out and discard the black intestinal veins. Crack the knuckles and claws and remove the meat. Cut the tails into 1/2-inch medallions and the remaining meat into small pieces.
- Strain the lobster cooking liquid and any lobster juices into a small saucepan, pressing hard on the solids. Boil gently until reduced to 1/3 cup, about 10 minutes. Remove from the heat and stir in the crème fraîche and some lemon juice. Fold in the lobster meat and 1 tablespoon of the chives. Set 2 Johnnycakes on each plate and spoon the warm salad on top. Garnish with the remaining chives and serve.
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