Lobster Salad With Red Devil Dressing Recipes

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LOBSTER SALAD WITH RED DEVIL DRESSING



Lobster Salad with Red Devil Dressing image

This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.

Provided by LADOLCEVITA

Categories     Salad     Seafood Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds cooked lobster tails - peeled, shredded and chilled
1 medium head garlic
½ large onion
salt to taste
? cup extra virgin olive oil
2 large red bell peppers
1 large portobello mushroom, chopped
½ lemon, juiced
1 tablespoon fennel seed
1 tablespoon ketchup
1 tablespoon cider vinegar
ground black pepper to taste
4 cups mixed salad greens

Steps:

  • Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
  • Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
  • Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
  • Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
  • Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE



Lobster Salad with Greens and Citrus Vinaigrette image

The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

  • Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
  • Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
  • Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
  • Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

LOBSTER SALAD DIJON (THE BEST YOU WILL EVER TRY)



Lobster Salad Dijon (The Best You Will Ever Try) image

Make and share this Lobster Salad Dijon (The Best You Will Ever Try) recipe from Food.com.

Provided by Chef Diana Solo

Categories     Lobster

Time 25m

Yield 20 serving(s)

Number Of Ingredients 14

2 lbs lobsters (peeled and chopped)
1 large onion (optional)
4 large celery ribs (diced)
peas (15 oz)
corn (15 oz)
1 large red bell pepper (diced)
5 hard-boiled eggs (grated)
5 slices fried bacon (diced)
1 peeled and diced granny smith apple
1/2 cup basmati rice (or your favorite) or 1/2 cup safron rice, cooked (or your favorite)
1 1/2 cups mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons sea salt (or less, to taste)
1 dash fresh ground pepper

Steps:

  • In a large bowl, combine lobster meat, rice, eggs and bacon. Add in all the vegetables and apple. Mix in peas and corn. In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper. Add to large bowl and mix well. Garnish with dill or parsley.
  • This salad is delicious on its own, in a sandwich, or on crackers, left overs make a yummy casserole!
  • Bon Apetit!

LOBSTER SALAD WITH CURRIED MANGO DRESSING



Lobster Salad With Curried Mango Dressing image

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

1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
1/2 teaspoon curry powder (use a little to begin with, you can also add to it)
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
white pepper
8 ounces French haricots vert or 8 ounces other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
white pepper
1 1/4 lbs cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or 16 cherry tomatoes

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 SALAD WITH RED DEVIL DRESSING



Lobster Salad with Red Devil Dressing image

This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.

Provided by Dave Caminada

Categories     Seafood Salad

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds cooked lobster tails - peeled, shredded and chilled
1 medium head garlic
½ large onion
salt to taste
⅓ cup extra virgin olive oil
2 large red bell peppers
1 large portobello mushroom, chopped
½ lemon, juiced
1 tablespoon fennel seed
1 tablespoon ketchup
1 tablespoon cider vinegar
ground black pepper to taste
4 cups mixed salad greens

Steps:

  • Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
  • Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
  • Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
  • Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
  • Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g

LOBSTER SALAD WITH RED DEVIL DRESSING



Lobster Salad with Red Devil Dressing image

This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.

Provided by Dave Caminada

Categories     Seafood Salad

Time 45m

Yield 4

Number Of Ingredients 13

1 ½ pounds cooked lobster tails - peeled, shredded and chilled
1 medium head garlic
½ large onion
salt to taste
⅓ cup extra virgin olive oil
2 large red bell peppers
1 large portobello mushroom, chopped
½ lemon, juiced
1 tablespoon fennel seed
1 tablespoon ketchup
1 tablespoon cider vinegar
ground black pepper to taste
4 cups mixed salad greens

Steps:

  • Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
  • Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
  • Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
  • Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
  • Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g

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