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Lobster Salad with Fresh Mint and Lime

Lobster Salad with Fresh Mint and Lime

Ingredients

MINT-LIME MIXTURE

  • 1 cup (loosely packed) fresh mint leaves (about 2 ounces)
  • 3/4 cup canned unsweetened coconut milk*
  • 1/2 cup fresh cilantro leaves

SALAD

  • 2 2-pound cooked lobsters
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 10 cups mixed greens (such as arugula, baby spinach, and frisée)
  • 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves

Recipe Preparation

MINT-LIME MIXTURE

  • Puree all ingredients in processor. Cover and refrigerate. DO AHEAD Can be made 4 hours ahead. Keep chilled.

SALAD

  • Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.

  • Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper.

  • Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.

  • Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.

  • *Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Reviews Section

  • For Ceviche:
  • 3/4 cup canned coconut milk
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce (Thai or Vietnamese)
  • 1/2 habanero chile (seeded, membrane removed, and cut lengthwise)
  • 1 tablespoon ginger (fresh, peeled and chopped)
  • 1 teaspoon Kosher salt (or more to taste)
  • 6 (1-pound) lobsters
  • Garnish: 2 green plantains (peeled, thinly sliced lengthwise, and fried)
  • Mango Pico de Gallo:
  • 2 cups diced mango
  • 1 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced poblano chiles
  • 1 habanero chile (seeds and membranes remove, diced)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon kosher salt

In a nonreactive bowl, mix together all of the ceviche ingredients except the lobster, season with about 1 teaspoon of salt or to taste, cover, and refrigerate.

Meanwhile, in a large pot, bring at least 6 quarts of salted water to a rolling boil.

Add the lobsters, cover the pot, return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red. Do this in batches if the pot is not large enough to accommodate all of the lobsters.

Remove the lobsters, wrap each in aluminum foil, and let cool. Cut the lobsters in half down the back and remove the tail meat. Reserve the tail shells.

Break off the claws and knuckles, crack the shells and remove the meat. Chop the meat into bite-size pieces.


Flavour bomb dressing

If you’re a fan of fresh, vibrant flavours you will love this dressing which creates a flavour explosion in your mouth. Punchy with fresh lime juice, salty fish sauce, mild shallots and the spike of fresh red chilli.

dressing ingredients


Easy, delicious lobster

People often think of lobster, also known as crayfish, as an indulgent dish just for special occasions without considering it as an ingredient of a simple, easy-to-prepare meal.

But did you know that it’s easy to incorporate lobster and its distinctive taste into a whole range of recipes, many of them healthy and suitable for either a weekday family meal or a special occasion?

Super Easy Lobster Salad

The tail meat is the most commonly eaten part, but you can also use the horn and leg meat. The roe or eggs can be used in soup or lobster butter, which can be spread on bread or crackers or used as a base ingredient.

Lobster tastes great straight from the barbecue, paired with exotic spices in curries, as the key ingredient in lobster bisque (a smooth soup made from its broth), or even in pasta dishes such as mac and cheese.

As well as being supremely tasty, lobster is low in fat and cholesterol and packed full of nutrients. These include:

  • omega-3 fatty acids that help keep your heart and brain healthy
  • zinc and selenium to boost the immune system
  • calcium and phosphorus to aid in the formation of teeth and bones
  • magnesium for the creation of energy
  • potassium for nerve and muscle health
  • vitamin B12 for healthy red blood cells and nerve cells
  • vitamin E, an antioxidant that fights free radicals

One of the simplest ways to serve lobster is in a salad that is rich in the flavours of the Mediterranean and healthy too. It can make a special main dish for a light lunch or serve as a starter to complement either meat or seafood main dishes. With minimal preparation, this makes the perfect recipe for a quick but impressive meal.


Thai-Style Lobster and Herb Salad with Snap Peas and Salted Cucumber

I love me some cold mayo-based lobster salad, but I'll take this lighter, brighter, hotter, altogether-more-exciting version based on Thai flavors any day. Made with sweet, tender chunks of picked lobster meat, crisp blanched snap peas, cucumbers (salted to draw out some of their excess liquid and intensify their mild flavor), it gets off to a good start, but it's really the aromatics and condiments that set this dish apart.

First off, there's the herbs. I like the sweetness and grassy aroma of Thai basil (more aromatic than its Italian counterpart, though Italian basil will do in a pinch) paired with cilantro's unique, soap-like flavor (and I mean soap-like in a good way). A handful of mint wouldn't hurt, either.

Ultra-thin sliced shallots work their way through the mix, adding more sweetness and a bit of their sharp aroma. Thai shallots tend to be much smaller and milder than their large Western counterparts, so if your shallots are particularly pungent, a quick rinse in warm water will help tame their bite.

In a few early iterations of this dish, I found the lobster flavor to be overwhelmed by all the other powerful stuff going on. At first, I attempted to remedy this problem by simmering the shucked shells in water to make a quick stock, then reducing it down to a mere tablespoon or two to add to the dressing. It worked, but it was a pain in the butt and took this recipe from a 15-minute flash in the pan to a full hour of simmering.

The solution? Dried shrimp.

The salty little umami bombs add a brininess to the mix that doesn't taste distinctly shrimpy per se, but instead accents the briny shellfish character of the lobster.

Finally, it's the dressing—a sauce somewhere between a Thai Sweet Chili Sauce and a Vietnamese nước chấm—that gives the salad its character. Blazing hot Thai bird chilies, garlic, palm sugar (brown or even white sugar will do in its place), and lime juice get mixed with just enough fish sauce to give it a savory, pungent kick.

Sour, sweet, spicy, hot, and loaded with umami, you'll want to put this sauce on everything. Seriously.*

*Word of advice: dip your grilled chicken in it.

I know I'm still forgetting something here.

Oh, right. Crunch. Pine nuts. Pine nuts add that delicious, nutty crunch.


3 Simple summer lobster salad recipes

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3 cups diced watermelon (in 1-inch cubes)

1 fennel bulb, thinly sliced

2 Persian cucumbers, halved lengthwise and cut across in slices (about 1 cup)

1⁄2 cup basil leaves, thinly sliced

Whisk the lemon juice, Dijon, salt, pepper and olive oil in a medium bowl. Add the lobster, watermelon, fennel, cucumbers and basil leaves toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 216 calories, 16 g protein, 15 g carbohydrates, 3 g fiber, 11 g fat, 2 g saturated fat, 462 mg sodium

SRIRACHA-MANGO LOBSTER SALAD

1 to 2 teaspoons Sriracha (to taste)

2 cups (10 ounces) cooked lobster cut in 1-inch pieces

2 mangos, diced in 1-inch pieces

Combine the Sriracha, mayonnaise and lime juice in a medium bowl. Add the lobster, mangoes, mint and basil and toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 213 calories, 16 g protein, 27 g carbohydrates, 3 g fiber, 5 g fat, 0 g saturated fat, 413 mg sodium

LOBSTER, AVOCADO AND TOMATO SALAD

2 tablespoons extra-virgin olive oil

2 cups (10 ounces) cooked lobster, cut in 1-inch pieces

1⁄2 cup thinly sliced red onion

1 cup cherry tomatoes, quartered

Whisk the lemon juice, olive oil, salt and pepper in a large bowl. Add the lobster, avocado, onion, tomatoes, arugula and parsley toss thoroughly. Makes 4 servings.

Nutritional analysis for each serving: 212 calories, 17 g protein, 9 g carbohydrates, 2 g fiber, 13 g fat, 2 g saturated fat, 425 g sodium

TIP: Three (1- to 1 1⁄4-pound) lobsters should yield about 2 cups, or 10 ounces, meat.


Summer Squash Pizza

Summer squash is a tender summer vegetable that is a powerhouse of vitamins and minerals. Layering it on a loaded pizza makes for a quick and simple summer dinner preparation. Seasoned and grilled squash and zucchini are sliced and layered on a homemade pizza base, with onion and chile for some extra bite. A topping of goat cheese and mixed fresh summer herbs like parsley and mint make the dish all the more flavorful.

Cieovo 24Pcs Pineapple Watermelon Party Plates Disposable Party Paper Plates Tableware Set for Summ


Crispy Lobster Skewers With Green Papaya And Mint Salad

Put coconut into a plastic bag and drop the bag onto a hard surface to split the coconut and catch the liquid. Remove the outer shell and discard. Finely grate 1 cup of fresh coconut. Thinly shave the remaining coconut into moon shaped pieces. Toast shavings lightly and set aside for garnish.

Bring a large pot of salted water to a boil. Drop live lobsters into a pot of boiling water and cook for only 5 minutes. Remove the lobsters from the water and plunge them into a large bowl or pot filled with iced water to stop the cooking. The lobsters should be cooked early in the day so the lobsters have time to reabsorb their wonderful juices.

In a 2-quart saucepan, add the oil and butter. Remove the claws and tails from all the lobsters. Set aside. Remove the outer shell from 3 of the lobsters. Saute the 6 lobster bodies over medium-high heat until a little bit colored. Leaving some of the shells on will give your sauce a pink cast.

Add the shallots, chile, and lemongrass. Cook gently until tender. Deglaze the pan with white wine. Add grated coconut and ginger. Add enough cold water to barely cover the lobster bodies. Add curry paste or curry powder. Let sauce simmer slowly for 20 to 30 minutes until reduced, showing a little "body".

Add heavy cream and let sauce reduce slightly. Add lime juice and lime zest. Add salt and pepper, to taste. Finish with 2 tablespoons of butter for silkiness.

Strain sauce. Take approximately 1/2 of the solids and puree in blender with some liquid. Add pureed solids back to sauce. Set aside.

Remove claw meat from their shells. Split the tail, removing all the shell carefully from the tail, except the last segmet of shell connected to the actual tail flippers.

Skewer the 2 segments of the tail with 1 claw and 1 piece of scallion in between. You will have 6 skewers.

Beat the egg whites with the 2 tablespoons of cold water to thin out. Dip each skewer lightly into the egg white mixture. Very delicately, sprinkle water chestnut flour all over the lobster. Don't pack on too much.

Bring a large pot of peanut oil to 350 degrees. Fry 2 skewers at a time. They will only take approximately 2 to 3 minutes to crisp. Remove skewers from the oil and drain. Place in barely warm oven while the other skewers cook.

To serve, place finished skewers on plate with your delicate salad leaning against the lobster. Spoon the curried coconut sauce around the plate and garnish with toasted coconut "moons".

Green Papaya and Mint Salad: In a large bowl, assemble the salad, combining the green papayas, the mint, the Upland or watercress, daikon, carrot, cucumber, and scallions rounds. Dress salad with vinaigrette right before serving. (Makes 6 servings)

Vinaigrette: Whisk together rice wine vinegar, Nam Pla, ginger and oil. Set aside. (Makes approximately 1/2 cup)

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9714) - from the TV FOOD - NETWORK


Lobster and Mango Salad Recipe

Protein: 28 g / %

Carbs: 24 g / %

Fat: 34 g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

Ingredients

  • 6 oz. cooked lobster meat, chopped
  • 1 mango, peeled and diced
  • 2 hard-boiled eggs, chopped
  • 1/2 cup grape tomatoes, halved
  • 1 head romaine lettuce, chopped
  • Fresh parsley, for garnish

Simple dressing ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 clove garlic, minced
  • Sea salt and freshly ground black pepper

Preparation

  1. In a bowl, combine all the ingredients for the dressing, season to taste with salt and pepper, and whisk until well blended.
  2. Assemble the salad on two plates by topping the chopped romaine with the lobster meat, mango, boiled eggs, and grape tomatoes.
  3. Drizzle the salad with the dressing, gently toss, sprinkle fresh parsley, and serve.

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  • 6 Cups diced seedless watermelon
  • 1 Tablespoon minced ginger
  • 1/2 Cup lime juice
  • 8 -10 mint leaves, plus more for chiffonade garnish
  • 6 Ounces fresh lobster meat
  • 4 Tablespoons olive oil
  • Juice of 1/2 lime
  • Fine sea salt and freshly ground white pepper, to taste

Place the watermelon, ginger, ½ cup lime juice, and mint leaves in a blender and purée until smooth. Season with salt and pepper, to taste. Lightly dress the lobster meat with the olive oil, lime juice, salt, and pepper. Plate 2 tablespoons of lobster in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the lobster garnish with mint and the sprouts, if using, and serve immediately.