Lindas Lobster Salad Supreme Food

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.

LINDA'S LOBSTER SALAD SUPREME

Steps:

• In a med. size bowl, chop lobster meat.
• Chop celery and dill pickle chips, and add to bowl.
• Add Old Bay Seasoning and mayonnaise. If using lemon add now, to taste. Mix well.
• Arrange salad greens on a sandwich size plate.
• Scoop mix on top of greens.
• Garnish with paprika.
• Serve.
• Makes 1 lunch size salad serving.

THE BEST LOBSTER SALAD

Steps:

• Combine the green onions, dill, mustard, salt, pepper, and vinegar in a small bowl. Slowly stream in the oil, whisking as you pour, until the dressing is emulsified. Set aside.
• Bring a large pot of salted water to a boil and prepare a large bowl of ice water nearby.
• Add the lobster tails to the pot, cover, and reduce the heat to medium. Cook until the meat is firm and pinkish-white and the shells are bright red, about 8 minutes. Using tongs, transfer the tails to the ice bath and remove after they've cooled to the touch, about 5 minutes.
• Place a tail on its side and press down to crack the shell. From here, you can pry the rest of the shell open with your fingers and remove the meat. Repeat with each tail. Coarsely chop the meat into big chunks.
• Arrange the lettuce on 4 individual salad plates and drizzle each with about 1 tablespoon of the dressing. In a large bowl, add about 1/3 of the cucumber and cherry tomatoes, and all of the lobster meat. Pour in all but about 1/4 cup of the remaining dressing and gently fold the salad together.
• Plate the salad in even portions on top of the lettuce, surround it with the remaining cucumbers, tomatoes, and avocado, and drizzle with the remaining dressing. Serve immediately.

LINDA'S BAKED STUFFED LOBSTER

Steps:

• In a lg. bowl, mix melted butter into cracker crumbs and garlic powder.
• Split the lobsters down the center, and remove the insides of the head, stomach, and black vein on upper side of tail.
• Add the crabmeat to the cracker crumb mixture. Mix well.
• Stuff lobsters with cracker mixture.
• Squeeze lemon over crumbs, and bake for 20 mins., at 450.
• Serve with drawn butter, with lemon or cider vinegar mixed into the butter. Gives the butter and lobster a tangy delicious flavor.

LOBSTER SALAD WITH ASIAN DRESSING

Steps:

• In a salad bowl, combine all the ingredients well, season lightly and set aside.In another salad bowl, combine all the dressing ingredients, whisk well and pour over the lobster salad.Use a wooden spoon to mix the salad well.

LINDA'S SPICY LOBSTER LINGUINE

Steps:

• In a large pot, combine wine and 1 cup water, and bring to a simmer. Add lobsters, and steam until cooked through, 8 to 10 minutes. Let stand until cool. Remove the tails and claws. Halve the tails lengthwise, then halve them again crosswise. Crack the claws; set aside. Reserve bodies and knuckles for another use.
• Bring a large pot of water to a boil; add salt. Add linguine, and cook until al dente, according to package directions.
• Meanwhile, in a large saucepan, heat oil over medium heat. Add garlic and cook, stirring, for about 2 minutes. Stir in red-pepper flakes, tomatoes, and mint. Simmer for 3 minutes. Season with salt and pepper.
• Drain the pasta, and transfer to a large platter. Ladle sauce over pasta, and top with lobster. Serve immediately.