LOBSTER CAESAR SALAD
Surf and turf salad? You bet. With lobster, bacon, and parmesan, this salad is fit for a king (or Roman dictator). Caesar would be proud of his name (and his dressing) being bestowed on such a creation.
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Carefully remove lobster meat from shell. Slice the tail meat into medallions. Carefully crack the claws and remove the meat. Place the romaine and frisee lettuce on chilled salad plates. Top with the lobster. Drizzle dressing on lettuces and scatter croutons, bacon, and shaved Parmesan over top.
LOBSTER SALAD
Provided by Geoffrey Zakarian
Time 1h5m
Yield 4 appetizers or 2 mains
Number Of Ingredients 19
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.
LOBSTER & POTATO SALAD
Steps:
- Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
- Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.
LOBSTER CAESAR SALAD WITH GARLIC-LEMON CROUTONS
Categories Salad Citrus Leafy Green Lobster Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For dressing:
- Puree all ingredients in blender. (Can be made 1 day ahead. Chill.)
- For salad:
- Cook lobsters in large pot of boiling salted water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl; cool. Working over bowl, remove meat from tails and claws; reserve 1/4 cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.
- Arrange half of 1 romaine heart on each of 4 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.
THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED
This is an unbelievable, restaurant-quality, creamy Caesar salad dressing that will make you swear off of anything store-bought again. Great for your classic Caesar salad, or as a dip for all kinds of veggies. Will NOT disappoint! To serve, toss with chopped romaine in a salad bowl and shave Parmesan cheese on top of salad; season with salt, black pepper, and a squeeze of fresh lemon juice.
Provided by Britt Brouwer
Categories Salad Green Salad Recipes Caesar Salad Recipes
Time 1h20m
Yield 32
Number Of Ingredients 8
Steps:
- Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 0.6 g, Cholesterol 4.3 mg, Fat 5.9 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 77 mg, Sugar 0.1 g
LOBSTER CAESAR SALAD
Make and share this Lobster Caesar Salad recipe from Food.com.
Provided by 2Bleu
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- In the fridgerator, chill 4 nice dinner plates.
- CAESAR DRESSING: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. (Yields approximately 1 cup).
- GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.
- Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.
- Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.
- ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
- Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.
- Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.
- Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.
CLASSIC RESTAURANT CAESAR SALAD
I used to work at a very fancy restaurant while I was in college. The best part of the job was making table side salads, entrees, and dessert. This was the best Caesar salad I have ever had! If having trouble getting the anchovy to mash, add a couple of croutons. They provide sort of an anti-skid surface, and the hard edges of the croutons cut into the anchovy.
Provided by sarahcrites
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Mash garlic with anchovies in a large salad bowl. Whisk lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce into the anchovy mixture until mixture is smooth and creamy. Gradually whisk olive oil into the dressing, pouring the oil into the dressing in a thin stream while stirring constantly. Season with salt and black pepper.
- Gently mix romaine lettuce and Parmesan cheese into the dressing until thoroughly coated; serve salad topped with croutons.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 9.5 g, Cholesterol 116.3 mg, Fat 33 g, Fiber 2 g, Protein 8.4 g, SaturatedFat 6.4 g, Sodium 587.2 mg, Sugar 1.5 g
RED LOBSTER'S CAESAR DRESSING
This is from Todd Wilbur's latest book. It is an easy (only 5 ingredients!) and different take on the dressing for Caesar Salad. This dressing will keep, refrigerated, for a month.
Provided by Lorraine of AZ
Categories Salad Dressings
Time 10m
Yield 1 cup dressing
Number Of Ingredients 6
Steps:
- Combine the mayonnaise and 2 dressings with the white wine and vinegar. Whisk until smooth and creamy.
- Add the sour cream. Whisk to blend.
- Cover tightly and refrigerate. Dressing will keep one month.
Nutrition Facts : Calories 759.2, Fat 72.5, SaturatedFat 13.4, Cholesterol 42.1, Sodium 1977.4, Carbohydrate 24.2, Fiber 0.2, Sugar 11.1, Protein 2.3
LUSCIOUS LOBSTER SALAD
Make and share this Luscious Lobster Salad recipe from Food.com.
Provided by Doelee
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix everything together in a bowl.
- Adjust seasoning to taste.
- Enjoy!
More about "lobster caesar salad food"
LOBSTER CAESAR SALAD - LISA G COOKS
From lisagcooks.com
Servings 4Estimated Reading Time 1 minCategory MainTotal Time 17 mins
LOBSTER CAESAR SALAD RECIPE - JOHN ASH | FOOD & WINE
From foodandwine.com
Servings 4
- In a large pot of boiling water, cook the lobsters until bright red all over, about 8 minutes. Drain the lobsters and when cool enough to handle, crack the claws and knuckles and remove the meat. Split the tails lengthwise, remove the meat and remove and discard the dark vein. Cut the tail meat in half lengthwise. Refrigerate the lobster meat until ready to use.
- In a small bowl, combine the minced garlic cloves, lemon juice, anchovies, egg yolk (if using), Worcestershire and mustard. Whisk in the olive oil, then add 2 tablespoons of the Parmesan cheese and season with salt and pepper.
- Preheat the oven to 400°. In a small saucepan, combine the butter with the smashed garlic cloves. Cook over low heat until the garlic has flavored the butter, about 2 minutes. Let cool slightly, then discard the garlic. In a cake pan, toss the bread cubes with the garlic butter. Spread them in an even layer and bake until golden brown, about 5 minutes.
- In a large salad bowl, combine the romaine, frisée and celery root. Pour the dressing over the lettuce mixture and toss well. Add the croutons and remaining 1/4 cup of Parmesan cheese and toss well again. Mound the salad on 4 plates. Garnish each salad with a lobster claw and half of a lobster tail.
RED LOBSTER - 67 PHOTOS & 84 REVIEWS - SEAFOOD - YELP
From yelp.com
95 Yelp reviewsLocation 5110 N 9th Ave Cordova Mall Pensacola, FL 32504
LOBSTER CAESAR SALAD BY LISA G COOKS - FOODRHYTHMS
From foodrhythms.com
CAESAR SALAD VS LOBSTER - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
MOUTH WATERING LOBSTER SIDE DISH IDEAS | MAINE LOBSTER NOW
From mainelobsternow.com
CAESAR SALAD | RICARDO
From ricardocuisine.com
BEST LOBSTER SALAD RECIPE - HOW TO MAKE LOBSTER SALAD - DELISH
From delish.com
RED LOBSTER - CAESAR SALAD DRESSING CALORIES, CARBS & NUTRITION …
From androidconfig.myfitnesspal.com
SPICY LOBSTER CAESAR SALAD | READ & BE WELL | CANYON RANCH
From canyonranch.com
CAESAR SALAD - MENU - RED LOBSTER - SCARBOROUGH - YELP
From yelp.ca
RED LOBSTER CLASSIC CAESAR SALAD NUTRITION FACTS
From fastfoodnutrition.org
17 WORTHY SIDE DISHES TO SERVE WITH LOBSTER - THE SPRUCE EATS
From thespruceeats.com
I TRIED JULIA CHILD'S CAESAR SALAD RECIPE | KITCHN
From thekitchn.com
LOBSTER CAESAR SALAD RECIPE - COOKING INDEX
From cookingindex.com
LOBSTER CAESAR SALAD RECIPE - JOHN ASH | FOOD & WINE
From qxfoods.wew.selfip.com
LOBSTER CAESAR SALAD SUPREME - YUM GOGGLE
From yumgoggle.com
10 BEST RED LOBSTER CAESAR SALAD DRESSING RECIPES | YUMMLY
From yummly.com
CAESAR SALAD | FOOD FANTASY WIKI | FANDOM
From food-fantasy.fandom.com
LOBSTER CAESAR SALAD - FRAMED COOKS
From framedcooks.com
LOBSTER CAESAR SALAD - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
‘STEAL’ THIS MAINE LOBSTER AND CAESAR SALAD DISH
From today.com
12 HEALTHY SUMMERTIME LOBSTER SALAD RECIPES - SIZZLEFISH
From sizzlefish.com
LOBSTER SALAD | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
GRILLED CAESAR SALAD - THE SPRUCE EATS
From thespruceeats.com
LOBSTER NIçOISE SALAD RECIPE | CHATELAINE
From chatelaine.com
LOBSTER SALAD | HEALTHY RECIPES | WW CANADA - WEIGHT WATCHERS
From weightwatchers.com
CAESAR SALAD - MENU - RED LOBSTER - TORONTO - YELP
From yelp.ca
LOBSTER SALAD - CHATELAINE
From chatelaine.com
18 SIDE DISHES FOR LOBSTER | ALLRECIPES
From allrecipes.com
THE BEST SIDE DISHES TO SERVE WITH LOBSTER | SOUTHERN LIVING
From southernliving.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RED LOBSTER CAESAR SIDE SALAD NUTRITION FACTS
From fastfoodnutrition.org
COPYCAT RED LOBSTER'S CREAMY CAESAR DRESSING - CDKITCHEN
From cdkitchen.com
SEAFOOD CAESAR SALAD - SIMPLY STACIE
From simplystacie.net
LOBSTER CAESAR SALAD SUPREME | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
LOBSTER ROLL CAESAR SALAD - LITTLE LEAF FARMS
From littleleaffarms.com
LOBSTER CAESAR SALAD - THRIFTY FOODS
From thriftyfoods.com
LIGHT CAESAR SALAD | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love