Looking for lobster salad recipe
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ironchef
Executive Chef
Here you go. It's kind of high prep, but worth it:
Herb-Olive Oil Poached Lobster Salad with Baby Greens, Avocado, Papaya Vinaigrette, and Fig-Balsamic Syrup
Yield: 4 Servings
Ingredients:
4 Maine or Spiny Lobster Tails, de-shelled but tail left on
4 c. Extra Virgin Olive Oil
1.5 c. Unsalted Butter
4 sprigs Fresh Thyme
6 springs Fresh Flat-Leaf Parsley
3 cloves Garlic, crushed
6-8 whole peppercorns
Juice from One Lemon
1 c. baby Arugula
1/2 c. Mache
1/2 c. Mizuna
1 ripe Avocado, sliced
2 Papayas, peeled, one sliced and one cubed
Juice of 2 limes
1/3 c. Champange or Sherry Vinegar
1 1/2 c. Fig-Balsamic Vinegar
3 Tbsp. White Sugar
Kosher Salt to taste
Method:
For the Balsamic Syrup:
In a small saucepan, combine the balsamic vinegar and 2 Tbsp. of sugar. Bring to a boil, then lightly simmer until thick and syrupy. You should have about 1/3 of a cup remaining. Reserve.
For the Papaya Vinaigrette:
In a food processor blender, combine the lime juice, vinegar, remaining sugar, and cubed papaya. Blend until smooth and emulsified. Season to taste with kosher salt, and add more sugar if needed. Reserve in the fridge until service.
For the Lobster:
Remove lobster from the fridge and let stand at room temp., about 15-20 minutes. In a medium saucepan, combine the oil, butter, garlic, lemon, herbs, and peppercorns and bring to 180 degrees. Add the lobster tails and cook until done, about 6-7 minutes. Reserve.
To Assemble:
Lightly toss the Arugula, Mache, and Mizuna with a little of the vinaigrette. On one platter or four dinner plates, arrange the greens, sliced papaya, and avocado, and lay the poached lobster on top. Drizzle with the papaya vinaigrette, and then the balsamic syrup. Serve immediately.
**You can also garnish the salad with micro-greens, sliced almonds, assortment of baby sprouts, pea shoots, etc. I would not recommend using any cheese however as it will clash with the flavors and overpower the lobster.
Herb-Olive Oil Poached Lobster Salad with Baby Greens, Avocado, Papaya Vinaigrette, and Fig-Balsamic Syrup
Yield: 4 Servings
Ingredients:
4 Maine or Spiny Lobster Tails, de-shelled but tail left on
4 c. Extra Virgin Olive Oil
1.5 c. Unsalted Butter
4 sprigs Fresh Thyme
6 springs Fresh Flat-Leaf Parsley
3 cloves Garlic, crushed
6-8 whole peppercorns
Juice from One Lemon
1 c. baby Arugula
1/2 c. Mache
1/2 c. Mizuna
1 ripe Avocado, sliced
2 Papayas, peeled, one sliced and one cubed
Juice of 2 limes
1/3 c. Champange or Sherry Vinegar
1 1/2 c. Fig-Balsamic Vinegar
3 Tbsp. White Sugar
Kosher Salt to taste
Method:
For the Balsamic Syrup:
In a small saucepan, combine the balsamic vinegar and 2 Tbsp. of sugar. Bring to a boil, then lightly simmer until thick and syrupy. You should have about 1/3 of a cup remaining. Reserve.
For the Papaya Vinaigrette:
In a food processor blender, combine the lime juice, vinegar, remaining sugar, and cubed papaya. Blend until smooth and emulsified. Season to taste with kosher salt, and add more sugar if needed. Reserve in the fridge until service.
For the Lobster:
Remove lobster from the fridge and let stand at room temp., about 15-20 minutes. In a medium saucepan, combine the oil, butter, garlic, lemon, herbs, and peppercorns and bring to 180 degrees. Add the lobster tails and cook until done, about 6-7 minutes. Reserve.
To Assemble:
Lightly toss the Arugula, Mache, and Mizuna with a little of the vinaigrette. On one platter or four dinner plates, arrange the greens, sliced papaya, and avocado, and lay the poached lobster on top. Drizzle with the papaya vinaigrette, and then the balsamic syrup. Serve immediately.
**You can also garnish the salad with micro-greens, sliced almonds, assortment of baby sprouts, pea shoots, etc. I would not recommend using any cheese however as it will clash with the flavors and overpower the lobster.
Last edited:
This is a good time of year to obtain nice, big lobsters before they molt. The claws should be full and the tails will be heavy. I steamed a 4.5 pound lobster the other evening and easily got 16oz of meat from the tail and claws. Steam a 4# lobster for about 30 minutes, then let it cool slightly before you remove the meat. Do your very best to keep the tail shell intact and save the head/body part, rinsed for presentation.
Once you've removed all the flesh, rinse it to remove the albuminous scum. Chop into half inch dice and set aside.
Chop a ripe mango into small dice.
Chop a small red onion into small dice.
1/2 a cup grape tomatoes, halved..
Finely dice 1 fresh jalepeno
Finely chop 1/4 cup cilantro
1 ear of corn, boiled, then remove kernels
1t. cumin
1t. granulated garlic
juice of one lime
2 green onions, sliced
Toss it all together, mound into the tail, chill.
Once you've removed all the flesh, rinse it to remove the albuminous scum. Chop into half inch dice and set aside.
Chop a ripe mango into small dice.
Chop a small red onion into small dice.
1/2 a cup grape tomatoes, halved..
Finely dice 1 fresh jalepeno
Finely chop 1/4 cup cilantro
1 ear of corn, boiled, then remove kernels
1t. cumin
1t. granulated garlic
juice of one lime
2 green onions, sliced
Toss it all together, mound into the tail, chill.
