Curried Lobster Salad Recipes
LOBSTER SALAD WITH CURRIED MANGO DRESSING
When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)
Provided by Manami
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender (through curry powder); blend until smooth --
- Stir in chives and shallots.
- Season to taste with salt and white pepper.
- *Can be prepared 1 day ahead; cover and refrigerate.
- Bring heavy large saucepan of water to boil.
- Add beans and cook until tender, about 4 minutes.
- Using slotted spoon, transfer to bowl of cold water;. drain.
- Repeat process with asparagus.
- Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
- Drizzle some dressing over and toss lightly.
- Season with salt and white pepper to taste.
- Arrange salad on plates.
- Fan lobster decoratively.
- Garnish with tomatoes and drizzle remaining dressing over.
LOBSTER ROLLS WITH CURRY MAYONNAISE
Steps:
- Combine all the ingredients in a large bowl and season with salt and pepper, to taste.
- Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately.
- Curry Mayonnaise:
- Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool.
- Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.
CURRIED CRAB SALAD LETTUCE CUPS
These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 12 lettuce cups
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
- Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.
CURRIED LOBSTER SALAD
Nice to serve in avocado halves, on a bed of lettuce or on a croissant. From the Westhampton Garden Club.
Provided by Oolala
Categories Lunch/Snacks
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients, except the lobster, in a bowl.
- Fold in the lobster meat and serve however you prefer.
- *You may prefer to chill before serving.
Nutrition Facts : Calories 358, Fat 18.9, SaturatedFat 4.8, Cholesterol 180.6, Sodium 796.1, Carbohydrate 14, Fiber 1.3, Sugar 2.8, Protein 33.5
LOBSTER SALAD
This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.
Provided by FISHMONGERE
Categories Salad Seafood Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g
LOBSTER SALAD WITH CURRIED MANGO DRESSING
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper. Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water. Drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
- Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
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From foodandwine.com
Servings 10
From foodandwine.com
Servings 10
- In a stockpot, heat the oil. Add the celery, onion, curry powder, thyme and crushed red pepper and cook over moderate heat, stirring, until the vegetables soften, about 6 minutes. Add the wine and bring to a boil over high heat. Add the lobsters to the pot, cover tightly and cook until they turn bright red, 15 to 20 minutes. Transfer the lobsters to a bowl to cool; reserve the cooking liquid.
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- In a medium bowl, whisk together the olive oil, vinegar, lemon juice, paprika, curry powder, chile powder and salt. Stir in the cucumber, red pepper and scallions and let the vegetables marinate for 10 minutes.
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