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Lobster Salad with Lemon Vinaigrette
- Active Time 20m
- Total Time 25m
Since its shell turns a deep red during cooking, the lobster has been referred to in France as "cardinal of the sea." Even were it not for the bright color of their shells, the succulent, dense quality of lobster meat has made it a king among shellfish often reserved for special occasions.
- For the Lobster Salad:
- 2 live lobsters, 1 1/2 pounds each
- 1 teaspoon salt
- 1 pound zucchini
- 1/2 cup peeled, seeded and diced papaya
- 1/2 cup roasted, peeled and sliced red bell pepper
- 1 tablespoon fresh tarragon leaves
- 2 tablespoons julienned fresh basil
- 1 tablespoon chopped fresh chives
- For the Lemon Vinaigrette:
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 5 tablespoons olive oil
FOR THE SALAD:
Cook the lobster. Fill a stockpot 3/4 full with water and bring to a boil. Slip the lobsters into the water, cover and cook until the shells are red, about 8 minutes. Using tongs, remove the lobsters and set aside to cool.
When the lobsters have cooled, lay them on their backs on a cutting board. Using a sharp knife and starting at the head end, cut each lobster in 1/2 lengthwise. Discard the intestinal vein along the back of the tail. Break off the claws, crack them with a mallet and carefully pull away the shell pieces, leaving the claw meat whole. Remove the tail meat from the shells. Set the tail and claw meat aside. Discard the shells.
Place several ice cubes in a large mixing bowl. Fill with water. Set aside.
Fill a large saucepan 3/4 full with salted water. Bring to a boil.
Meanwhile, trim the zucchini. Using a mandoline with the forked shredding attachment or a sharp knife, cut down the length of the zucchini into long, spaghetti-sized julienne strips.
Add the zucchini to the boiling water. When the water returns to a boil, drain the zucchini and plunge it immediately into the ice water to halt the cooking. Drain it again. Place in a large salad bowl. Add the papaya, bell pepper, tarragon, basil and chives. Toss gently to mix. Set aside.
FOR THE VINAIGRETTE:
Combine the lemon juice, salt and white pepper in a small bowl. Whisk together thoroughly. Add the olive oil. Whisk for about 30 seconds until well blended and emulsified.
Pour the vinaigrette into the salad bowl, and gently toss all the ingredients together to distribute the vinaigrette evenly.
Divide the zucchini mixture evenly among individual plates. Place a lobster-tail half, cut-side up, on top of each serving and set the claw meat in the center. Drizzle with any vinaigrette remaining in the bottom of the bowl. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
256 calories; 18g total fat; 71mg cholesterol; 1390mg sodium; 9g carbohydrates; 2g fiber; 16g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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