Lobster With Peach Coleslaw Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOBSTER ROLL WITH SLAW



Lobster Roll with Slaw image

Provided by Anne Burrell

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

1 lemon, cut in half
Half a 750-milliliter bottle white wine
1 head garlic, split horizontally
3 bay leaves
1 thyme bundle
Pinch crushed red pepper
Kosher salt
Two 1 1/2-pound lobsters
1 celery rib, cut into 1/4-inch dice
1/2 bunch fresh chives, finely chopped
Juice of 1/2 lemon
1 teaspoon celery salt
1/2 to 3/4 cup mayonnaise
8 tablespoons (1 stick) unsalted butter
1 clove garlic, smashed
4 top-split hot dog rolls
Red Cabbage Slaw, recipe follows
1 head purple cabbage, tough bottom ribs discarded, leaves shredded
1/2 cup malt vinegar
Kosher salt
1 carrot, peeled and grated
1 red onion, peeled and very thinly sliced
1 1/2 to 2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

  • For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool.
  • For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve.
  • Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides.
  • Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw.
  • Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
  • Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

COLESLAW WITH LOBSTER



Coleslaw With Lobster image

Provided by Craig Claiborne

Categories     salads and dressings, side dish

Time 15m

Yield Six servings

Number Of Ingredients 8

1 small cabbage, 1 to 1 1/2 pounds
3/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Tabasco sauce
1 cup finely chopped onions
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

Steps:

  • Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
  • Coarsely chop the cabbage shreds and put them in a mixing bowl.
  • In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

PEACH COLESLAW



Peach Coleslaw image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 peaches, pitted and cut into eighths
Olive oil, for tossing
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon pepper
1 cup thinly sliced red bell peppers
1/2 cup thinly shredded cabbage
1/2 cup shredded carrots
1/4 cup diced red onions
2 tablespoons chopped fresh mint

Steps:

  • Preheat the grill to medium heat.
  • Toss the peaches in some oil and grill until charred, about 2 minutes per side.
  • In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
  • Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.

LOBSTER WITH PEACH COLESLAW



Lobster With Peach Coleslaw image

Although we do not have sweet salads in France, when I came to the United States I fell in love with coleslaw. Unripe peaches are not dripping with juice, but they do have a little peachy flavor and good, firm texture. Cut into julienne strips, they are a perfect replacement for cabbage. The soft texture of the lobster and the crispness of the peaches make a very good balance in a very elegant dish. You could also use sautéed scallops because scallops, like lobster, are sweet and tender.

Provided by Michel Richard

Categories     seafood

Time 2h40m

Yield 4 servings

Number Of Ingredients 14

1/2 cup plain whole-milk yogurt
2 teaspoons sugar
Juice of 1/2 small lemon
1/2 teaspoon finely grated fresh ginger
4 unripe peaches (1 1/4 pounds), peeled and cut into 1/8-inch julienne strips
Salt and freshly ground black pepper
1 hard-cooked egg yolk
2 teaspoons chopped chives
2 lobsters, 1 to 1 1/2 pounds each
1 tablespoon maple syrup
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
Chervil and curly parsley, for garnish

Steps:

  • To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
  • To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
  • Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
  • To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 7 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 18 grams, TransFat 0 grams

LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW



Lobster with Roasted Garlic-Potato Salad and Coleslaw image

Categories     Salad     Garlic     Potato     Lobster     Summer     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

Steps:

  • Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
  • Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
  • Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
  • Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

EASY PEACH COLESLAW



Easy Peach Coleslaw image

Perk up your everyday coleslaw with our Easy Peach Coleslaw recipe. The sweet addition of peaches makes our Easy Peach Coleslaw stand out from the crowd.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 8

3/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
3/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
4 cups shredded green cabbage
2 cups shredded red cabbage
2 peaches, sliced
8 green onions, sliced
1 cup sliced almonds, toasted
1/2 cup chopped fresh cilantro

Steps:

  • Mix mayo and dressing until blended.
  • Combine remaining ingredients in large bowl.
  • Add mayo mixture; mix lightly.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 3.5833 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

SPICY PEACH COLESLAW



Spicy Peach Coleslaw image

Peaches are so sweet, juicy, and delicious, and they make a fantastic coleslaw.

Provided by Chef John

Categories     Salad     Coleslaw Recipes     With Mayo

Time 45m

Yield 6

Number Of Ingredients 13

¼ cup mayonnaise
1 ½ teaspoons Dijon mustard
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
½ lemon, juiced
2 tablespoons rice vinegar
1 tablespoon vegetable oil
½ teaspoon white sugar
salt to taste
1 pinch cayenne pepper, or to taste
½ (2 pound) cabbage - quartered and thinly sliced
2 fresh peaches, pitted and chopped
1 tablespoon thinly sliced fresh chives
1 teaspoon thinly sliced fresh chives for garnish

Steps:

  • Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
  • Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
  • Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

Nutrition Facts : Calories 108.1 calories, Carbohydrate 5.6 g, Cholesterol 3.5 mg, Fat 9.6 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 118 mg, Sugar 3.8 g

More about "lobster with peach coleslaw food"

SEAFOOD COLESLAW SALAD - LORD BYRON'S KITCHEN
ウェブ 2023年7月31日 Chunks of crab and lobster are tossed with lots of fresh vegetables, like cabbage, cucumber, corn, peas, and green onions in a homemade creamy, tangy, and savoury dressing. Consider your …
From lordbyronskitchen.com
5/5 (12)
合計時間 30 分
カテゴリ Salad, Seafood, Side Dish
カロリー 282 (1 人分)


PEACH COLESLAW - TRADER JOE'S
ウェブ Ingredients 1 bag TJ's Organic Cole Slaw Kit Juice of 1 TJ's Lime handful TJ's Raw Sliced Almonds handful TJ's Organic Fresh Mint, torn into pieces 1 ripe TJ's Peach, thinly …
From traderjoes.com


BEST LOBSTER WITH PEACH COLESLAW RECIPES
ウェブ My southern coleslaw recipe uses peach yogurt for a tangy, sweet dressing. Make it in just 30 minutes to enjoy summer flavor all year long! Provided by Kevin Is Cooking …
From alicerecipes.com


TASTING OLIVIA'S BUTTER POACHED LOBSTER GRILLED CHEESE WITH ...
ウェブ 2023年5月17日 0:00 1:40 Tasting Olivia's butter poached lobster grilled cheese with avocado, piña colada coleslaw FOX43 News 7.55K subscribers Subscribe No views 1 …
From youtube.com


MAPLE BUTTER-POACHED LOBSTER CLAWS WITH PARMESAN …
ウェブ 2022年9月6日 Directions. Cook lobster for about 4 minutes in a pot of boiling water. Transfer claws to an ice bath to halt the cooking. Drain lobster. Remove meat from the shells. Season lobster meat with salt. Add maple syrup and lemon juice to a small saucepan over medium …
From gustotv.com


FRESH PEACH COLESLAW RECIPE - MAMA LIKES TO COOK
ウェブ 2019年7月7日 Ingredients: 3 cups Bagged Coleslaw Mix 1 cup Peaches; sliced into strips 3 tablespoon Apple Cider Vinegar 1 tablespoon Honey or Agave Nectar 1 …
From mamalikestocook.com


SPICY PEACH COLESLAW WITHOUT MAYONNAISE - BUTTER
ウェブ 2018年8月11日 It’s the best coleslaw dressing I’ve found. If you prefer a mayonnaise based coleslaw then try a creamy red cabbage slaw, with a smooth and creamy dressing. It helps to use sweet peaches, if yours aren’t quite ripe, here are some tips for how to ripen peaches.
From butterandbaggage.com


PEACHY SOUTHERN COLESLAW RECIPE | KEVIN IS COOKING
ウェブ 2021年1月5日 My southern coleslaw recipe uses peach yogurt for a tangy, sweet dressing. Make it in just 30 minutes to enjoy summer flavor all year long!
From keviniscooking.com


RED LOBSTER COLESLAW: CLASSIC RECIPE - SIMPLY SIDE …
ウェブ 2023年10月3日 This Easy Red Lobster Coleslaw Copycat Recipe is simple to follow and only requires a few basic ingredients. Plus, it tastes just like Red Lobster recipe. Just pair it with a side of cheddar bay biscuits, and you’ll be good to go – it’s sure to tickle your taste buds in …
From simplysidedishes.com


CLASSIC AND CLASSY: OLIVIA'S BUTTER POACHED LOBSTER GRILLED ...
ウェブ Olivia's is putting a seafood twist on one of the most versatile sandwiches of all time: the grilled cheese.Butter poached lobster and seasonal avocado stuff...
From youtube.com


COOKING WITH THE TIMES - INTRODUCTION AND BOILED LOBSTER
ウェブ Bring the water to a rolling boil. Plunge the lobster in, head first and cook for about seven minutes. (This will yield very tender, moist flesh --if you prefer it firmer, cook the …
From archive.nytimes.com


HEIRLOOM TOMATO, LOBSTER, PEACH AND STRACCIATELLA …
ウェブ 2018年8月13日 Season the tomato and peach with sea salt and pepper. Divide the chunks of tomato and chunks of peach at random around the three plates. Top each chunk with a dollop of stracciatella. Divide the ...
From today.com


SPICY PEACH COLESLAW RECIPE - SUMMER PEACH AND CABBAGE ...
ウェブ 2013年7月17日 Spicy Peach Coleslaw Recipe - Summer Peach and Cabbage Salad Food Wishes 4.42M subscribers Join Subscribe Share 170K views 10 years ago Learn …
From youtube.com


PEACH COLESLAW RECIPE | KIMBERLY SCHLAPMAN
ウェブ 2017年3月8日 Preheat the grill to medium heat. Toss the peaches in some oil and grill until charred, about 2 minutes per side. In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper. Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and …
From cookingchanneltv.com


LOBSTER ROLLS WITH CHOPPED APPLE COLESLAW – MANGIA …
ウェブ 2020年9月7日 Chopped Apple Coleslaw. Make the dressing: Combine mayonnaise through black pepper in a small bowl, stirring with a whisk until smooth. Chop (or shred) the cabbage and peel and finely dice the apple. Place in a medium to large bowl. Add the chopped green onions …
From mangiamonday.com


FRESH PEACH SLAW - MRS HAPPY HOMEMAKER
ウェブ 2019年6月5日 Whatever is your preference, either works. Place 3 cups of pre-made bagged coleslaw into a bowl along with the peaches. Mix in: 3 tablespoons vinegar. 1 tablespoons sugar (or replace the sugar with honey) 1 teaspoon salt. 1 teaspoon pepper. Toss the slaw well. Keep …
From mrshappyhomemaker.com


Related Search