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  • October 21, 2014

LN Cooks: Lobster Salad - Ladue News: Food & Dining

LN Cooks: Lobster Salad

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Posted: Thursday, May 8, 2014 12:00 pm | Updated: 4:14 pm, Mon May 12, 2014.

Q: I'm looking for something light and elegant to make this Mother's Day. My family will be celebrating with steaks on the grill and I want to make something to bring. Do you have any suggestions?

A: What better way to elevate steaks than lobster? I have a great lobster salad recipe that will be cooling on the hot summer day and full of flavor to pair with the steaks. This salad would be great in a roll or topping a fresh green salad. It's just as versatile as it is refreshing.

Ingredients:

1/4 c Mayo

1/4 c Creme fraiche

1/4 c Celery, minced

1/4 c Red onion

1/4 c Red pepper

1/2 each Lemon zest

1/2 each Lemon juice

1/4 t Oregano, fresh chopped

1/2 t Parsley,  chopped

1/8 t Garlic, granulated

Salt and pepper to taste

11 to 12 oz lobster tails, 2 each

Boil:

Half lemon from zest, 1/2 each

1 c White wine

Peppercorn, 6 each

1 each, Bay leaf

3 each, Garlic clove

1/2 gal Water

2 T Salt

Directions:

Bring boil to a slow roll. Place lobster tails in water and cook for 8 minutes. Remove and chill. Remove lobster meat from shell. Chop lobster into small pieces and add the rest of the ingredients. Taste and adjust seasoning as desired.

Notes:

This recipes will be enough to fill 6 split top rolls. If you wish to try before making please feel free to visit Lewy Nines Cafe at RiverCity Casino.

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