Saffron Lobster Salad On Grilled Fingerlings Recipes

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SAFFRON LOBSTER SALAD



Saffron Lobster Salad image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 45m

Yield Four servings

Number Of Ingredients 10

2 cups dry white wine
1 clove garlic
2 1 1/2-to-2-pound lobsters
1/4 teaspoon saffron threads
2 cups red bliss potatoes
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup coarsely chopped fresh basil leaves

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.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 67 grams, SaturatedFat 1 gram, Sodium 1690 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED LOBSTER SALAD WITH AVOCADO AND PAPAYA



Grilled Lobster Salad with Avocado and Papaya image

Categories     Salad     Leafy Green     Tomato     Backyard BBQ     Dinner     Lunch     Papaya     Lobster     Avocado     Summer     Grill     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 12

2 cups mesquite smoke chips, soaked in water 30 minutes, drained
4 1 3/4-pound live lobsters
9 tablespoons olive oil
1/2 cup orange juice
3 tablespoons fresh lime juice
1 tablespoon minced seeded jalapeño chili
1 tablespoon finely grated lime peel
1 1/2 teaspoons finely grated orange peel
2 avocados, halved, pitted, peeled, cut into 1/2-inch pieces
4 medium tomatoes, seeded, cut into 1/2-inch pieces
1 large papaya, peeled, seeded, cut into 1/2-inch pieces
10 cups mixed baby greens

Steps:

  • Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling lobsters. Bring large pot of salted water to boil. Working in batches, drop lobsters headfirst into water. Cover; boil 2 minutes. Transfer lobsters to work surface. Immediately split in half lengthwise, using heavy large knife. Crack claws.
  • Arrange lobsters, cut side up, on grill. Cover; grill 6 minutes. Turn lobsters over and grill until just cooked through, about 5 minutes. Remove from heat. Remove lobster meat from shells. Cool. Cut meat into 1/2-inch pieces. Transfer to large bowl.
  • Whisk oil and next 5 ingredients in medium bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover lobster and dressing separately; chill. Rewhisk dressing before continuing.)
  • Add avocados, tomatoes and papaya to lobster in bowl. Pour 1/2 cup dressing over; toss. Season with salt and pepper.
  • Toss greens in another large bowl with enough remaining dressing to coat.
  • Divide greens among plates. Spoon lobster mixture atop greens and serve.

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