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.
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
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.
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
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.
aste.
Arrange salad on plates.
Fan lobster decoratively.
Garnish
Cut lobster meat into 1/2 inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise, and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving.
Divide lobster among rolls. Serve immediately with potato chips.
In large pot, bring 4 cups of water to a boil; add pasta.
Cook until tender.
Rinse under cold water; set aside.
Cut up tomatoes (to desired size), cucumbers, green pepper, onion, yellow pepper and lobster or crab meat.
Place in large mixing bowl.
Add Italian salad dressing to your taste.
Chill, covered, in refrigerator until ready for use.
Sprinkle with parsley on top.
et cool.
When the lobster is cool enough to handle
Prepare lobster by removing vein and sac near the head. Remove from shell and slice into 3-inch pieces.
Sprinkle with 1 tablespoon of the lemon juice and set aside.
Peel and slice mangoes.
Place in a bowl with onions and chopped mint.
Mix the cream and lemon juice together and pour over the mangoes.
Add the lobster, season with the remaining lemon juice, salt and pepper. Serves 4 to 6.
Pour orange juice in a saute pan and bring to a boil; and reduce liquid by one half.
Remove and cool.
Combine orange juice, honey, oil and salt for dressing.
Combine salad ingredients, toss with dressing and serve.