Thursday, November 20, 2008

Timeless Lobster Salad made EASY

With the price of lobster being at an all time low, when everything else is at an all time high, I thought I would share this with you. It is one of my favorite meals, a great dinner for New Years Eve in front of the fire with friends.

It is not about how long you spend in the kitchen that counts.....simple food, belly laughs and a good bottle of wine makes for a great evening.

Lobster Salad

Two 1 1/2-pound lobsters
1/4 cup extra-virgin olive oil
2 1/2 tablespoons fresh lemon juice
1/2 cup thinly sliced celery
1 tablespoon coarsely chopped basil
1 teaspoon lemon juice
Freshly ground pepper
1 tablespoon of mayo (use as little as possible just enough to hold it all together)

Bring a large pot of water to a boil. Salt the water. Carefully add the live lobsters, cover and cook over high heat until they're bright red, 6 to 8 minutes. Transfer the lobsters to a bowl and let cool. Crack the claws and knuckles and remove the meat from the tail. Remove the dark intestinal veins. Cut the lobster meat into 1/2-inch pieces.
In a bowl, mix the olive oil, lemon juice, celery, and basil. Add the lobster, season with salt and pepper and toss. Lobster salad can be served on lettuce or the good old fashion way in a hot dog personal favorite!
Can be made ahead chilling the lobster meat before dressing. The salad should be lightly chilled or at room temperature for the best flavor.

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