- Dish type
- Seafood salad
A ready-cooked lobster makes a luxurious salad for 2 people to share. Serve with country-style bread.
11 people made this
- 250 g (8½ oz) baby red-skinned new potatoes, scrubbed
- 2 tbsp reduced-fat mayonnaise
- 2 tbsp 0% Greek-style yogurt
- finely grated zest of ½ lime
- 1 cooked lobster, about 500 g (1 lb 2 oz)
- 2 small shallots, thinly sliced
- 85 g (3 oz) mange-tout, shredded
- 85 g (3 oz) seedless red grapes
- 85 g (3 oz) seedless green grapes
- 30 g (1 oz) watercress
- 55 g (2 oz) rocket leaves
- salt and pepper
MethodPrep:1hr ›Ready in:1hr
- Put the potatoes in a saucepan and cover with boiling water. Cook for about 15 minutes or until just tender. Drain and leave to cool, then cut the potatoes in half.
- While the potatoes are cooling, mix together the mayonnaise, yogurt and lime zest, and season with salt and pepper to taste. Set aside.
- Pull and twist off the lobster claws and set aside. With a sharp knife, cut the body in half lengthways, from tail end through the head. Remove the meat from the body/tail shell and the claws. Chop all the meat into chunks. (The meat from the spindly legs can also be removed with tweezers, but this takes a lot of effort for the small amount of meat inside them.)
- Toss the potatoes with the shallots, mange-tout, grapes, watercress and lime dressing. Arrange the rocket on large plates and add the watercress and potato salad. Scatter the lobster meat on top and serve.
Some more ideas
For a lightly curried lime and honey dressing, mix 2 tbsp groundnut oil with 1 tbsp lemon juice, ½ tsp curry paste and ½ tsp clear honey. * To make a lobster and papaya salad, instead of the mange-tout and grapes, toss 1 large ripe papaya, seeded and sliced, and 1 chopped avocado with the potatoes, watercress and shallots. Pile the papaya salad onto 85 g (3 oz) herb salad leaves (containing sprigs of fresh coriander) rather than rocket. Drizzle with the curried lime and honey dressing and scatter over the lobster meat and 30 g (1 oz) toasted cashew nuts. * Chicory or shredded romaine or cos lettuce can be used instead of the rocket.
Lobster is an excellent source of the antioxidant selenium, which helps to protect cells from damage by free radicals. * Some varieties of grape are cultivated for wine, others for drying to become raisins, currants and sultanas, and others for eating. The nutrient content of different coloured grapes is very similar. Grapes are a good source of potassium and the skin provides fibre but they have a high sugar content. However, it is easier to limit the amount you eat when you use them in cooking.
Each serving provides
Excellent source of copper, niacin, selenium, vitamin B1, vitamin B6, vitamin B12, vitamin C. Good source of calcium, iron, potassium, vitamin A, vitamin E, zinc. Useful source of folate, vitamin B2.
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Cilantro Lime Lobster Tacos With Spicy Slaw
These cilantro lime lobster tacos have so much flavor and is perfect for the summer! I topped them off with a spicy serrano citrus slaw that is out of this world!
For the lobster I’m using langostino lobster tails. They’re precooked, and already bite sized so it makes prep so much easier.
Just defrost drain and squeeze the excess water from your mini lobster tails, and toss them in a pan with a little butter, lime juice, salt, cumin and paprika for a little extra flavor.
For this slaw I used some cabbage, radish, lime juice and cilantro. Then added a little mayo to the slaw since the creaminess always screams fish taco to me.
Lobster tacos are one of my “treat your self” meals. They’re a little on the luxurious side, but so freaking good.
These cilantro lime lobster tacos are so satisfying to bite into. You have the soft tortilla, then a crisp crunch from the spicy citrus slaw.
It’s definitely a taco you want to make a big batch of. They go down quick and you’ll be grabbing for seconds quickly!
If you’re a lobster fan you’ll want to try out these lobster nachos with the leftovers!
25 Best Leftover Lobster Recipes
Looking for some easy leftover lobster recipes to make after last night&rsquos seafood feast? You&rsquore in luck!
This list of leftover lobster recipes has something for everyone, whether you&rsquore a cheese-a-holic, a health nut, or a pasta connoisseur.
Lobster is one of the world&rsquos most sought-after delicacies.
The last thing you want to do is waste this costly and lavish crustacean once you have it in your kitchen!
Fresh lobster carries the matchless and irresistible taste of the ocean, but that doesn&rsquot mean dishes made with leftover lobster are lacking.
Actually, these incredible creations introduce complementary flavors and textures that give brand new life to this rich and heavenly seafood.
From creamy lobster risotto to a fresh and crisp lobster BLT, here are 25 leftover lobster recipes. Happy indulging!
Nothing beats a refreshing lobster dish in the summer. Some of my other favorites are Grilled Lobster Tails with Herb Garlic Butter, Lobster Tacos, and Lobster Cobb Salad.
August is a great time to buy lobster here on Long Island, I can usually get great specials from my local Lobster farm. And the best part about buying my lobster from a lobster farm is that they also steam it for me at no extra cost. It’s not that I can’t cook my own lobster, it’s just that if given the choice, I’d rather not. Serve this for two as a main dish salad or for four as a first course as pictured here.
1/3 cup fresh-squeezed lime juice
5 teaspoons honey, or to taste
1 tablespoon white wine or rice vinegar
1/8 teaspoon salt (about)
Seared Sea Scallops
2 tablespoons grapeseed or peanut oil (about)
2 pounds sea scallops, patted dry
mixed greens (such as pea shoots, watercress or arugula mixed with mesclun)
2 handfuls chopped vegetables, such as orange bell peppers and jicama
For Dressing: In a nonreactive bowl whisk together lime juice, honey, vinegar, and salt until honey is completely incorporated. Taste and adjust accordingly. Set aside.
For Scallops: Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add a few scallops to skillet, being careful not to crowd pan (if scallops are too close, moisture they emit can't escape, and scallops will steam, not sear).
Cook 2 to 4 minutes per side (and at least 30 seconds longer than you think) until golden brown on outside and scallops can be turned easily. Turn and cook just until opaque throughout (remove 1 scallop and cut it open to check). Transfer to a plate repeat with remaining scallops.
To serve, arrange greens and vegetables on individual plates. Place scallops on top, whisk dressing to recombine, then drizzle sparingly over top.
Recipe Source: "The Cooking Club Cookbook: Six Friends Show You How to Bake, Broil, and Bond" by Katherine Fausset, et al (Villard Books)
Make Ayesha Curry's Spicy Lobster Salad With Avocado Dressing
We’ve spent all month getting cozy with our March Guest Editor — wifey, mama and kitchen queen — Ayesha Curry, in her fave room of the house. We’ve rifled through her fridge, sifted through her cookbook shelf and dished on her weekend breakfast obsession. The only thing left to do is to peek through the pages of her own cookbook for a fresh recipe to put on rotation this spring.
Ayesha really delivered with this refreshing lobster salad from The Seasoned Life: light, easy and covered in avocado. Get the recipe here then enter win the entire book by hopping over to Instagram for a chance to win your own copy!
Spicy Lobster Salad with Avocado Dressing
2 fresh lobster tails in the shell (about 10oz each) *can be substituted with shrimp or white fish
2 Tbsp unsalted grass-fed butter
1 to 1 1/2 tsp Old Bay Seasoning
1/2 fennel bulb, plus fronds of garnish
1 Asian pear, cored and thinly sliced
1 cup finely diced jicama
5 ounces arugula
To make the dressing, combine all the ingredients in a blender and blend until smooth. Taste, seasoning with more salt and pepper if desired. Set aside. (This dressing is best served fresh, but in a pinch it can be stored in the refrigerator for up to 1 day.)
Place one lobster tail on a cutting board with the top hard shell facing up. Use kitchen shears to cut through the center of the first two segments of the shell. Turn the tail over and cut along one side of the bottom shell until you reach the bottom of the tail. Gently pry the shell open and pull out the tail meat. You may need to cut the very base of the tail meat to remove it from the bottom.
Using a knife, make a shallow cut downy eh back of the tail meat and remove the vein. Cut the tail crosswise into slices about 1/4 inch thick. Repeat with second lobster tail.
Melt the butter in a skillet over medium-high heat. Add the lobster, season with Old Bay, and sauté, tossing occasionally, until lightly golden, about 5 minutes. Do not overcook the lobster – take the pan off the heat when the lobster meat still looks just slightly undercooked, as the carryover heat in the pan will allow it to continue to cook. Taste, adding a bit more Old Bay if desired.
Cut out the core of the fennel bulb half. Using a sharp knife, cut the fennel into super thin slices. (if you happen to have a mandolin, use it instead for even thinner slices.)
In a bowl, toss together the fennel, pear, jicama, and arugula with a pinch of salt and a few generous spoonfuls of the dressing. Divid the salad among four plates and top with the lobster. Drizzle a little more dressing over the top. Garnish with the fennel fronds and serve immediately.
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Lobster Caribbean Salad
There may be a cabbage hater in the crowd, but you can win him or her over with this new-take-on-a-slaw salad. Shredded crisp cabbages, vegetables, and mango fruit tossed with a lightly sweet, tangy and a touch-of-spice dressing are only made even better when topped with plump freshly cold lobster meat, sliced avocados, and crunchy salty chopped cashew nuts. Think of this light and flavorful meal-in-a-bowl as a Caribbean vacation without leaving your house
Ingredients2 Tbsp. grainy mustard ¼ cup light brown sugar ¼ cup fresh lime juice 1 tsp. minced garlic 1 tsp. hot sauce, such as Tabasco ¼ cup extra-virgin olive oil 4 cups shredded Napa cabbage 2 cups shredded purple cabbage 1 mango, peeled, pitted, and chopped 1 cup julienned carrots ¾ cup sliced scallions ¼ cup chopped flat-leaf parsley to taste Salt and freshly ground black pepper 1 ripe avocado, peeled, pitted and sliced 1 lb. pre-cooked fresh lobster meat, tails, claws, and knuckle meat ½ cup chopped toasted, salted cashews
For the crab and lobster cakes, heat a deep fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Place the crab, lobster, potato, chilli, ginger and lime juice and zest into a bowl and mix thoroughly.
Add the coriander and season with salt and black pepper.
Using two small spoons, form quenelles from the mix, then carefully coat each quenelle in the flour, then the beaten egg and then coat in the breadcrumbs.
Place gently into the fat fryer and fry until golden-brown and hot through – about two minutes. Remove with a slotted spoon and drain onto kitchen paper.
For the sweet chilli sauce, place the chillies, sugar, vinegar and 25ml/1floz water into a saucepan and bring to a boil.
Reduce the heat and simmer for five minutes, or until thickened.
Place into a food blender and blend to a purée, then pass through a fine sieve and allow to cool.
For the salad, place half of the mango, the vanilla seeds and lime juice into a small food processor and blend to a purée, and then pass through a fine sieve into a bowl.
Check for seasoning, adding more lime, salt and black pepper, if needed.
Heat a frying pan until medium hot, add the butter and heat until melted then add the lobster and warm through, flipping over half way through. Remove from the heat.
Toss the rest of the mango with all the leaves in a bowl, dressing with a little olive oil, salt and black pepper.
To serve, place a dollop of mango dressing onto each of four plates, then quickly spread it across the plate.
Top with a little pile of salad and a lobster claw.
Place a few crab and lobster cakes around the plate and then finish with several drops of sweet chilli sauce.
Bring 3 quarts water to boiling. Add unthawed lobster tails and 2 teaspoons salt return to boiling. Reduce heat and simmer, covered, for 10 minutes. Drain and cool.
With scissors, cut undershells from lobster tails, reserving shells. Remove lobster meat in one piece, then cut into 3/4-inch pieces.
In medium bowl, toss lobster with salad dressing, coating well. Refrigerate, covered, at least 30 minutes, stirring occasionally. Drain and reserve dressing.
In large bowl, combine mayonnaise with soy sauce, pepper, cayenne, and remaining salt blend well. Add lobster, pineapple, and celery, mixing gently.
Mound lobster salad in shells. Serve on greens, tossed with reserved dressing. Garnish with lime wedges.
- Coarse salt
- 2 tablespoons distilled white vinegar
- 1 live lobster (about 1 1/4 pounds)
- 1 tangelo, tangerine, or orange
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 sprig fresh tarragon, plus 10 leaves
- 1/4 teaspoon freshly ground white pepper
- 4 leaves Bibb lettuce
Bring a large pot of water to a boil add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
Using a kitchen towel to protect your hands, twist off tail and claws discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels set aside. Separate claws from knuckles twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead bring to room temperature before poaching.
Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl reserve juice for dressing.
Put 1/3 cup juice into a small saucepan bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing toss gently to coat. Just before serving, add tangelo segments and tarragon leaves toss gently to combine. Season with salt.
Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.