Cold Rock Lobster Salad Recipes

COLD ROCK LOBSTER SALAD

Steps:

• Combine mayonnaise, asparagus, peas, peppers, lemon juice, orange juice, orange rind, and lobster in a large bowl.
• Season with salt and pepper and mix well.
• Arrange lettuce leaves on a serving platter.
• Mound lobster mixture on lettuce.
• Garnish with tomato wedges and watercress.

LUSCIOUS LOBSTER SALAD

Steps:

• Mix everything together in a bowl.
• Adjust seasoning to taste.
• Enjoy!

CHILLED LOBSTER SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
• Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
• Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.