Cold Rock Lobster Salad Recipes

LOBSTER SALAD

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

DENNIE'S FRESH LOBSTER SALAD

Steps:

• Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.

SPICY LOBSTER-NOODLE SALAD

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.;).

LOBSTER SALAD

Steps:

• in a pot of salted water place live lobsters.
• raise temperature slowly until it simmers then boils lobster should stop moving and be bright red.
• remove claw from 2 lobsters remove claw meat and body meat place in bowl.
• pour red wine vinegar over the lobster.
• in a salad bowl layer lettuce and potato salad and lobster meat
• as a decoration place 1 whole lobster on top of salad.

TARRAGON LOBSTER SALAD

Steps:

• Plunge 2 live lobsters headfirst into an 8 quart pot of boiling salted water.
• Loosely cover pot and cook over moderately high heat for 9 minutes from the time they entered the water, then transfer with tongs to sink to cool.
• Return water to a boil and repeat with the next 2 lobsters.
• While the lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoons salt in in a large bowl and let stand at room temperature for 30 minutes.
• When lobsters are cool, remove meat from lobster, discard tomalley, roe (if any) and shells.
• Cut meat into 1/2 inch pieces.
• Whisk mayonnaise, tarragon, and 1/4 teaspoons black pepper into shallot mixture.
• Add lobster meat to the mayo blend and toss gently to coat.
• If serving on hot dog buns, butter and grill or toast the buns if desired.
• Enjoy this simple and delicious rite of summer!

LUSCIOUS LOBSTER SALAD

Steps:

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

SAFFRON LOBSTER SALAD

Steps:

• Combine the white wine and garlic in a large pot and bring the liquid to a boil over medium heat. Add the lobsters, cover and steam for 12 minutes. Take the lobsters out of the pot. Set aside to cool. When the lobsters are cool enough to handle, remove the tail and claw meat from the shell and cut it into bite-size pieces. Refrigerate.
• Strain the lobster broth through a sieve lined with cheesecloth into a small saucepan. Bring to a boil. Lower the heat and simmer until it reduces to 1/4 cup, about 3 to 5 minutes. Add the saffron and set aside to cool.
• Meanwhile, put the potatoes in a pot, cover with cold water and simmer over medium heat until tender, about 15 to 20 minutes. Drain and rinse under cold running water until cool. Cut the potatoes in half. Set aside.
• Pour the cooled lobster sauce into a large salad bowl. Whisk in the lemon juice and olive oil. Season with salt and pepper. Add the potatoes, lobster and basil. Toss gently. Refrigerate for up to 4 hours before serving.

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.