Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
Add lobster meat to mayonnaise sauce and combine.
Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with lemon slices.
For the dressing, beat together all dressing ingredients in a small bowl.
Combine shrimp, lobster, tomatoes, cucumber, onion, herbs and chili pepper in a large bowl. Toss with dressing, sprinkle with peanuts and serve with limes on the side.
In a bowl, mix all ingredients.
Add 3 ounces of Tarragon Dressing and arrange on a 7-inch plate.
Garnish with a leaf of romaine and reddichio lettuce and a spring of tarragon.
Put a few of the medallions on the top of the salad.
br>FOR LOBSTER SALAD:
Combine cooked Maine lobster meat, cooked lobster roe, green
Warm oil in a small nonstick skillet over medium heat; add ginger, saute 1 minute and transfer to a large mixing bowl.
Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
(Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
Arrange salad on top and garnish with red onion.
Yields about 1 cup lobster salad per serving.
Cut lobster meat into bite-size pieces and place them in a bowl. Add mayonnaise, orange rind, orange and lemon juices, salt, pepper and capers.
Toss gently to coat well.
Arrange one cup of salad greens on each of 4 plates.
Scoop lobster salad over the greens and garnish with the dill and serve.
arge bowl, mix together the lobster meat, peppers, celery, onion, mayonnaise
mall bowl.
For the salad, cut the avocados in half
ierced with a knife *.(See recipe update introduction.).
Drain the
Add the cooked macaroni and lobster and stir well. Place the
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper.
While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten.
Sprinkle with a little extra salt and pepper if desired and serve immediately.
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.
s a marinade for the lobster tails.
Spoon some of
hredded lobster meat in the center of a large bed of salad
Marinate lobster in salsa for an hour to two.
Stir fry lobster in a skillet or wok for two to three minutes.
In a separate pan, heat the tortilla.
To assemble, spread guacamole down the center of the tortilla, then lay in lobster, shredded cabbage and Baja sauce.
Fold over, garnish with lime slice, and serve.
In a large bowl with a cover, mix together the lobster, cucumber, onion, celery & bell pepper, then season to taste with salt & pepper.
In a small bowl, whisk together the mayo, lime juice & hot pepper sauce, then pour this over the lobster mixture & toss carefully to combine.
Cover & chill in the refrigerator for at least 1 hour.
When ready, serve the lobster salad over a bed of salad greens & garnish with lemon slices.
mmediately.
ASSEMBLY: Carefully remove lobster meat from shell, reserving heads
In a med. size bowl, chop lobster meat.
Chop celery and dill pickle chips, and add to bowl.
Add Old Bay Seasoning and mayonnaise. If using lemon add now, to taste. Mix well.
Arrange salad greens on a sandwich size plate.
Scoop mix on top of greens.
Garnish with paprika.
Serve.
Makes 1 lunch size salad serving.
Cut the lobster meat into large bite size pieces; place them in a bowl and add the celery.
Blend the mayonnaise and cream in a small bowl, then gently combine with the lobster.
Toss to mix and add salt.
Arrange a bed of lettuce leaves and put the salad on top.