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.
SHRIMP POMELO SALAD
A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!
Provided by A Day In the Kitchen
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
- Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
- Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g
LOBSTER SALAD
This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.
Provided by FISHMONGERE
Categories Salad Seafood Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g
LOBSTER AND POTATO SALAD
Whether you're hosting a poolside party or backyard barbecue, finding quick and easy recipes for your outdoor entertaining is the key to a stress free gathering.
Provided by Mary Jenny
Categories Lobster
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove the meat from the lobster and combine with the remaining ingredients.
- Stir to incorporate and serve chilled.
Nutrition Facts : Calories 296.9, Fat 13.7, SaturatedFat 3.3, Cholesterol 159.3, Sodium 715.9, Carbohydrate 23, Fiber 2, Sugar 3.6, Protein 21
POMELO SALAD
You can replace pomelo with grapefruit, but since grapefruit are juicier, drain them before adding to the salad. Another recipe for the world tour. Hot, Sour, Salty, Sweet.
Provided by Abi Fae
Categories Cambodian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the fish sauce, lime juice, and sugar. (Stevia is a decent replacement.) Stir until sugar is fully dissolved. Set aside.
- Pell the pomelo and separate into segments. Remove any peel. Place the fruit in a bowl.
- When ready to serve, pour off any of the juice (I reserve for dressings). Add the coconut, peanuts, shallots, mint, and chiles to the fruit.Pour the dressing over and mix well. Add more lime, salt, or sugar to taste.
- Place each serving on a leaf of lettuce.
Nutrition Facts : Calories 204.8, Fat 14.9, SaturatedFat 2.6, Sodium 1281.5, Carbohydrate 13.6, Fiber 2.9, Sugar 6, Protein 7.9
PRAWN & POMELO SALAD
Seafood matches perfectly with bittersweet citrus fruit, like pomelo or grapefuit. Add chilli and a tamarind dressing for a bold Thai salad
Provided by Jane Hornby
Categories Dinner, Starter
Time 20m
Number Of Ingredients 12
Steps:
- Pull apart the pomelo (see below) or segment the grapefruit, retaining any juices for the salad. (Pomelos may be dry, which is why the recipe gives lime juice as an option.)
- Put 4 tbsp juice into a small pan with the fish sauce, sugar and tamarind paste. Bring to a simmer for 2 mins, or until thick and syrupy, then leave to cool.
- Halve, stone, then slice the avocado, and toss with the shallot, chilli and remaining juice. Mound into bowls with the pomelo flesh, prawns, lettuce and coriander. Spoon over the sticky dressing, then scatter with the chopped peanuts.
Nutrition Facts : Calories 395 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.8 milligram of sodium
WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE
Treat your guests to a decadent restaurant-style main course for a third of the price
Provided by Gordon Ramsay
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
- Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
- Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
- Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
- Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
- Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
- Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
- Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.
Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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.
Nutrition Facts : Calories 312 kcal, Carbohydrate 6 g, Cholesterol 111 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 490 mg, Sugar 1 g, Fat 18 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
COLD LOBSTER SALAD
Lobster Salad is perfect for a light lunch or dinner! Serve on top of greens or even in a roll, which is known as a Cold Lobster Roll or New England Roll.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 1h10m
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine celery, mayonnaise, lemon juice, Kosher salt, black pepper and chives.
- When smooth, toss with chopped lobster meat.
- Cover and chill for at last 1 hour before serving.
- Serve over leafy greens, avocado halves or tomato halves.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings section.
Nutrition Facts : Calories 221 kcal, Carbohydrate 1 g, Protein 16 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 130 mg, Sodium 1128 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LOBSTER POMELO SALAD
Steps:
- Make dressing by emulsifying ingredients. Toss frisee and pomelo together with dressing. Place on a chilled plate and arrange lobster medallions and asparagus around edge, drizzle lightly with dressing. Garnish with peanuts, sesame seeds, and taro chips.;
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VIETNAMESE CRAB AND POMELO SALAD RECIPE - DELICIOUS. …
From deliciousmagazine.co.uk
5/5 (1)Category Crab RecipesCuisine Vietnamese RecipesCalories 246 per serving
- For the crispy shallots (see Make Ahead), toss the shallots with the flour, working the flour in with your hands to get a good coating. Heat the oil in a small frying pan and line a plate with plenty of kitchen paper. Once the oil starts to shimmer, drop in a piece of onion. It should sizzle enthusiastically – if it doesn’t, keep heating the oil until it does. Drop in half the shallots and fry for 1-2 minutes until lightly golden brown (if they get dark too quickly, turn down the heat). Remove with a slotted spoon onto the paper-lined plate, then repeat with the rest of the shallots. Set aside.
- Put the red onion slices in a large mixing bowl. To make the dressing, put the fish sauce, rice vinegar and sugar in a small pan and heat gently to melt the sugar, giving it a stir now and then. It will smell very strong as it heats but don’t worry. Once the sugar has melted, take the pan off the heat and stir through the chilli, garlic and the juice of 1 lime. Pour half the mixture over the onions and leave them for 10 minutes.
- Using a sharp serrated knife, slice the tops and bottoms off the pomelos. Sit the pomelos upright and peel them by slicing off strips of skin, cutting vertically down the side. You want to remove as much pith as possible but leave all the flesh. Once you’ve got rid of the outer pith, slice into the segments and remove them whole, getting out as much flesh as you can (it’s easiest to follow the segment lines of the fruit and cut just inside them). Roughly chop the chunks and add to the onions. Discard the centre and any pith.
- Stir the crabmeat, herbs and peanuts through the salad. Let everything sit together for a minute or so, then taste – it should be a perfect combination of salty, sour, sweet and hot. It may need an extra squeeze of lime juice, so add it as you see fit. Tip the salad into a serving bowl, toss through some of the crispy shallots and sprinkle the rest on top, then serve immediately.
LOBSTER SALAD RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hrCategory EntreesCalories 225 per serving
- Bring a large pot of salted water (at least an 8-quart stock pot) of salted water to a boil. The water ought to taste salty, like the sea. Place a wire cooling rack on a rimmed baking sheet.
- In a large bowl, gently toss the tomatoes, whole or torn basil leaves, oil, a few pinches of salt, and pepper to taste.
ASIAN PRAWN AND POMELO SALAD RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
- Peel and devein the prawns. Make sure all the thick skin has been removed from the pomelo. Roughly tear the segments with your hands into bite-sized pieces, trying to remove as much of the tough outer pith as possible.
- Using a mortar and pestle, crush the garlic and sugar until the mixture is of purée consistency. Add the lemongrass and chillies, pound to release their flavours, and place in a large bowl.
- Whisk in the lime juice and fish sauce and adjust the seasoning with additional fish sauce as necessary.
- Toss the prawns, pomelo and dressing with the desiccated coconut, shredded lime leaves and coriander. Sprinkle crispy-fried shallots and peanuts on top.
ORIGIN LOBSTER SALAD: STAR TESTED RECIPE | THE STAR
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Email [email protected]
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Cholesterol 105 mgUric acid 211 mgSaturated fatty acids 1.8 g
THAI POMELO SALAD WITH LOBSTER AND CRAB - FOOD REPUBLIC
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SALAD OF ROCK LOBSTER AND POMELO RECIPE | GOURMET TRAVELLER
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Servings 6
- Meanwhile, to make the Thai dressing, place the coriander root, large chilli, scuds and a good pinch of sea salt flakes in a mortar and pound with a pestle until quite fine. Add the sugar, lime juice and fish sauce and stir until dissolved. Taste: it should be spicy, sour, salty and sweet; adjust if need be.
- Bring a large saucepan of salted water to a rapid boil. Add the chilled rock lobster and cover to return to the boil as quickly as possible. Cook for 8 minutes from the time it returns to the boil, then plunge it into iced water.
- Remove the meat from the shell and cut it into 1cm-thick slices. Combine the rock lobster, pomelo, lemongrass, sliced shallots, mint and coriander and toss with the Thai dressing. Serve sprinkled with the deep-fried shallots and garlic.
THAI POMELO CRAB SALAD AVOCADOS - HEALTHY WORLD CUISINE
From hwcmagazine.com
Ratings 1Category Mains, SidesCuisine ThaiTotal Time 30 mins
- Segment your your pomelo (or grapefruit and oranges), pull apart gently into small pieces and set aside.
- In a small frying pan saute your shallots and garlic in a little bit of olive oil or coconut oil just until aromatic. Set Aside to cool.
- In a medium bowl, add your chopped gluten-free imitation crab-meat or fresh steamed crab meat, picked over for shells. Add the cooled shallots and garlic, pomelo, olive oil (melted coconut oil), lemon juice, chili peppers and salt and pepper to taste. Toss gently to incorporate ingredients. Set aside.
- Cut your avocados in half. Carefully remove the pit a small teaspoon full of the the avocado meat to give more room for the Thai Pomelo Crab Salad. That extra spoonful is a treat for the cook of course! Sprinkle the juice of the lemon inside the avocado to prevent the oxidation process from occurring. Season with salt and pepper as desired.
TASTETORONTO | THE BEST LOBSTER ROLLS IN TORONTO
From tastetoronto.com
- 469 King St W. Rodney's Oyster House. Huge chunks of fresh Atlantic lobster are dressed in a brown butter mayo and sit atop a strip of bacon and bib lettuce at this restaurant on King Street West.
- 93 Front St E. Buster's Sea Cove. The lobster roll is a must at any of their locations across Toronto, including their original location in St. Lawrence Market.
- 2105 Lawrence Ave E. Diana's Oyster Bar and Grill. Lobster rolls come with a mixture of fresh lobster, crab and shrimp obtained from their seafood market right behind the restaurant.
- 1963 Queen St E. Beach Fish House. You won’t have to break the bank for a lobster roll at this seafood store in The Beaches. The lobster is fresh and packed with loads of flavour.
- 56 Temperance St. John & Sons Oyster House. This oyster bar in the Financial District knows how to make a mean East Coast-style lobster roll. Chunks of lobster are bound with a lemon herb mayo and topped with a shallot vinaigrette and assorted butter greens.
- 14 Market St. Market Street Catch. The same people behind Buster’s Sea Cove are offering lobster rolls at this seafood-only restaurant across the St. Lawrence Market.
- 10 Temperance St Fl 1. The Chase Fish & Oyster - CLOSED. The lobster roll at this restaurant in the Dineen Building uses a split-top milk bun with lobster tossed in a celery and dill aioli.
- 23 Baldwin Street - Floor Unit. Light Cafe. One order of the Maine lobster roll at this cafe in Baldwin Village will get you two soft rolls stuffed with chopped lobster, creamy shrimp, dill, celery and red onions.
- 214 King St W. Lobster Burger Bar. This restaurant on King Street West offers three kinds of lobster rolls. There’s your classic East Coast roll, and either a chilled or deep-fried lobster and shrimp roll.
- 3401 Dufferin St. RH Courtyard Cafe. Located inside Restoration Hardware at Yorkdale Mall is this restaurant serving lobster roll as one of its entrees.
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