Thai Lobster Waldorf Salad Food

THAI LOBSTER WALDORF SALAD

Steps:

• 1. In a medium skillet with a lid, mix together the coconut milk and red curry paste. Add the lobster meat. (I used 3 four ounce tails, but using a whole lobster removed from the shell is fine too.) Over medium low heat bring it up to just a simmer. Turn the lobster over, cover it and remove it from the heat. Allow the lobster to steep, covered until it has cooled down.
• 2. Mix together the walnuts, sweet red chili sauce, sugar and salt, spread them out on a parchment lined baking sheet and bake them in a 350 degree preheated oven for about 10 minutes, or until just crisp, being careful not to burn them.
• 3. Mix together the mayonnaise, fish sauce, lemon juice, and 2 tablespoons of the coconut sauce that the lobster cooked in. Mix in the celery and green apples. Cut the lobster into fork sized pieces and gently mix it and the walnuts into the mayonnaise mixture.
• 4. In a large bowl whisk together the walnut oil, lime juice and salt. Stir in the basil and mint and toss lightly with the Bibb or Butter lettuce.
• 5. To plate, divide the lightly dressed lettuce and top with the Waldorf salad and add a few snipped chives. Serves 4.

CLASSIC WALDORF SALAD

Steps:

• In medium bowl, combine mayonnaise, sugar, lemon juice and salt.
• Add apples and celery.
• Toss to coat.
• Cover and chill to blend flavors.
• Just before serving sprinkle with walnuts.

THAI-FLAVORED LOBSTER SALAD

Steps:

• Warm oil in a small nonstick skillet over medium heat; add ginger, sauté 1 minute and transfer to a large mixing bowl.
• Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
• (Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
• Arrange salad on top and garnish with red onion.
• Yields about 1 cup lobster salad per serving.

THE ORIGINAL WALDORF SALAD

Steps:

• Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
• In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.