Lobster Salad With Orange Dill And Capers Food
LOBSTER SALAD COCKTAIL
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
- Add lobster meat to mayonnaise sauce and combine.
- Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
LOBSTER SALAD ( WITH ORANGE, DILL AND CAPERS)
From Country Weekend Entertaining: Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn, by Anna Pump with Gen LeRoy.
Provided by Oolala
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut lobster meat into bite-size pieces and place them in a bowl. Add mayonnaise, orange rind, orange and lemon juices, salt, pepper and capers.
- Toss gently to coat well.
- Arrange one cup of salad greens on each of 4 plates.
- Scoop lobster salad over the greens and garnish with the dill and serve.
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!
LOBSTER SALAD IN ENDIVE
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 24 appetizers
Number Of Ingredients 8
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.
LINDA'S LOBSTER SALAD SUPREME
I just created this tasty dish for my lunch today, and wanted to share it with all of you, because it was SOOOOOOOO GOOD! The pictures posted are on a sandwich plate, not a lg. plate. This salad is an individual serving, and you can double or triple the ingredients to make enough for however many you want to serve. It is just DELISH! I used Spring Salad mix to make the salad pictured, but I think next time I will just use plain lettuce. You can also substitute crab or shrimp in this lovely dish.
Provided by Lindas Busy Kitchen
Categories Lobster
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 213.3, Fat 2.1, SaturatedFat 0.5, Cholesterol 331.1, Sodium 1501.7, Carbohydrate 2.3, Fiber 1.1, Sugar 1.3, Protein 43.6
POTATOES WITH CAPERS AND DILL
(Patatas Con Alcaparras Y Eneldo) Note: An interesting variation on potato salad (the dressing includes orange juice, capers, and fresh dill) and always a good addition to a tapas menu.
Provided by James Dykstra
Categories Potato
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes in their skins in salted water until tender.
- While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature.
- Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
- Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
- Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
- Serve at room temperature, decorated with a sprig of dill.
- [May be prepared ahead]
Nutrition Facts : Calories 1512.6, Fat 108.9, SaturatedFat 15.2, Sodium 388.9, Carbohydrate 127, Fiber 16.1, Sugar 9.5, Protein 14.8
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DECONSTRUCTED LOBSTER SALAD RECIPE - FOOD NETWORK
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LOBSTER AND LEMON-ORANGE SALAD - FOOD & WINE MAGAZINE
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Servings 6
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- In a large pot of boiling water, cook the lobsters until they turn bright red all over, about 8 minutes. Drain and let cool slightly. Twist off the tails and claws. Crack the claws and remove the meat, keeping it whole. Using kitchen scissors, slit the tail shells lengthwise and remove the black veins; thinly slice the tail meat. Cover and refrigerate the lobster.
- Using a small, sharp knife, peel the oranges and lemon; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange and lemon sections into the bowl, then transfer the sections to a plate. Squeeze the juice from the orange and lemon membranes into the bowl, measuring as you go. You should have 2 tablespoons of orange juice and 1 tablespoon of lemon juice. Add the olive oil to the citrus juices and season with salt and pepper.
- Arrange the arugula on 6 salad plates and top with the lobster and the orange and lemon sections. Scatter the chives and parsley over the salads, drizzle with the dressing and serve.
FRESH LOBSTER SALAD - FOOD NETWORK
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LOBSTER SALAD - HOW TO COOK MEAT
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Lobster salad recipe barefoot contessa. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. With a sharp knife, cut off the base of the endive and separate the leaves. Get the recipe at barefoot contessa. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine.
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