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 GLASS NOODLES AND JíCAMA
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water (see Tips, page 129) and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner.
- When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour.
- Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use.
- Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears.
- Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again.
- Stir together lobster, herbs, and 6 tablespoons dressing.
- Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.
SEAFOOD SALAD MARTINI WITH VODKA HABANERO DRESSING
This was included in a Baltimore Sunpapers restaurant review several years ago, with professional-sized quantities, DH called the chef, and he kindly broke it down to more manageable proportions. All together, it is quite expensive, but a BIG hit at a "gourmet" dinner party. I found fairly inexpensive large martini glasses at Marshall's and Pier 1, heavy glass with a blue rim. A tad labor-intensive, but worth it.
Provided by NurseJaney
Categories Lobster
Time 5h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients EXCEPT seafood, and lemon and celery garnish, in a large saucepan, bring to boil and simmer for 1 hour.
- NOTE: Combination of shrimp,scallops, mussels, and or lobster, to equal 3 pounds.
- Puree in blender or food processor: taste and adjust seasonings.
- NOTE: Habenero and Scotch Bonnet chilies are among the hottest available. Jalapeño is milder, if preferred. Use gloves to handle raw.
- Cool dressing for 1 hour before serving.
- To assemble: In a beautiful martini glass. Layer seafood and dressing to top of glass.
- Any left over sauce may be saved and frozen.
- Chill at least 2 hours before serving.
- Garnish with celery and lemon twists.
- Top with 1 ounce of crab meat per serving.
Nutrition Facts : Calories 127.4, Fat 1.4, SaturatedFat 0.2, Cholesterol 21.5, Sodium 478.8, Carbohydrate 17.8, Fiber 2.6, Sugar 11.5, Protein 8.4
LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
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
SPICY LOBSTER-NOODLE SALAD
Recipe by Jean-Georges Vongerichten for Food & Wine Magazine." Pairing of the Day, Jean-Georges Vongerichten's Easy Island Cooking" published January 2009.This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters-and just as delicious. :)
Provided by Manami
Categories Lobster
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil.
- In a small skillet, heat the olive oil; add the garlic, shallots and 1/2 teaspoon of salt.
- Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes; transfer to a medium bowl.
- Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, unti charred all over.
- Transfer to a plate and let cool; peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture.
- Stir in the fish sauce, lime juice, honey,elderflower cordial, sambal oelek and sesame oil, season the dressing with salt.
- Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes.
- Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
- Crack the lobster claws and knuckles and remove the meat.
- Using scissors, cut along the underside of the tail shells and remove the meat.
- Remove and discard the dark intestinal veins from the tails.
- Cut the tails and claws into 1-inch chunks.
- Bring a small saucepan of water to boil.
- In a medium heatproof bowl, cover the cellphane noodles with warm water and let stand until pliable, about 10 minutes.
- Drain the noodles; using scissors, cut them into 3" lengths.
- Add the noodles to the saucepan and cook until al dente, about 1 minute.
- Drain and transfer to a platter.
- Scatter the loster and avocados over the cellophane noodles.
- Drizzle with chile-honey dressing.
- Garnish with peanuts, mint, cilantro and lime wedges and serve right away.
- *Make Ahead: The cooked lobster meat and chile-honeydressing can be refrigerated separatly overnight.
- **Elderflower cordial is a nonalcoholic beverage sold at specialty-food markets and online. The elderflower cordial is made to a traditional recipe from an infusion of freshly picked elderflowers with lots of fresh lemon juice this cordial has a delicate scented taste and makes a lovely refreshing drink when mixed with still or sparkling mineral water.It costs about $9.00 for about 25 ozs online.;).
Nutrition Facts : Calories 384.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 194.1, Sodium 1073.4, Carbohydrate 20.1, Fiber 3.2, Sugar 4.8, Protein 41.2
LOBSTER SALAD WITH SPICY LEMON DRESSING
Steps:
- Make dressing:
- Combine all the ingredients except the oil. When the salt is fully dissolved, add oil.
- Yield:
- 3/4 cup (150 ml).
- Make salad:
- 1. Have ready a large saucepan of boiling water (enough to cover the lobster) and a bowl of iced water. Add a pinch of sea salt to the boiling water and scald the lobster over high heat for 4 minutes. Plunge the lobster into the iced water, then remove the meat from the shell. Cut into bite-size pieces.
- 2. Bring about 1 inch (2.5 cm) of oil in a small saucepan to 320°F (160°C). Deep-fry the garlic slices until crisp.
- 3. Lightly grill the mushroom caps.
- 4. Arrange the salad greens, mushrooms, and lobster on a serving dish. Pour the Spicy Lemon Dressing over all and decorate with the garlic chips.
LEARN HOW TO MAKE LOBSTER SALAD WITH THIS SIMPLE RECIPE
Fresh lobster meat makes the salad. You can catch some fresh cooked lobster meat a couple of ways. If you live near the Maine shore, you can cook up your very own live losters and pick the meat. You can also use fresh frozen lobster meat. Whether you live near the shore or not, here's a...
Categories Salads
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle Lobster meat with lemon juice ,chill
- Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator
- Mix mayonnaise with the mustard, season with salt and pepper
- Arrange the lettuce on a pre-chilled salad dish
- Place lobster meat on the lettuce, add a spoonful of dressing to each serving. Sprinkle with paprika.
Nutrition Facts : Calories 144
SHRIMP AND LOBSTER WITH SPICY LEMON DRESSING
Provided by Food Network
Time 15m
Number Of Ingredients 13
Steps:
- Saute shrimp in butter. Add mushroom and boiled lobster. Deglaze with some sake. Add sugar snap peas. Remove from heat. Combine all dressing ingredients and drizzle with some dressing.
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- Lobster Rolls (Lobster Salad Rolls) Now you can devour this New England classic no matter where you live! The lobster meat is combined with celery, shallots, chives, lemon zest, and light mayo.
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- Lobster Mac and Cheese. Just when you thought that mac and cheese couldn’t get any better, this recipe came along! This lobster version is a wholesome comfort food with a lavish twist.
- Lobster Cobb Salad. For a healthier and guilt-free leftover lobster meal, try this fresh lobster Cobb salad. It has all the delectable makings of a traditional Cobb salad, but the addition of lobster makes this a fantastic and entertaining plate.
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- Lobster Lasagna. Lobster might not be the most traditional lasagna ingredient, but adding seafood reinvents this Italian icon in the best way possible.
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