Best 6 Coleslaw With Lobster Recipes

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Coleslaw with lobster is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. This article will introduce you to the world of coleslaw with lobster and provide you with some tips for making the perfect salad. We will also discuss the different types of lobster that can be used in this dish and the best way to prepare it. Whether you are a novice cook or a seasoned pro, you are sure to find something valuable in this article. So, let's get started and explore the wonderful world of coleslaw with lobster!

Check out the recipes below so you can choose the best recipe for yourself!

COLESLAW WITH CUMIN-LIME VINAIGRETTE



Coleslaw with Cumin-Lime Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/3 cup fresh lime juice
1/2 teaspoon ground cumin
2 cloves garlic, chopped
Few dashes Bobby Flay's Hot Sauce, or your favorite
1/2 cup olive oil
3 carrots, peeled and shredded
1 medium head green cabbage, shredded
1 red bell pepper, julienned
1 red onion, thinly sliced
1/2 cup chopped fresh cilantro
Salt and pepper

Steps:

  • For the dressing: Place all ingredients in a blender and blend until smooth.
  • For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.

Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams

LOBSTER ROLL WITH SLAW



Lobster Roll with Slaw image

Provided by Anne Burrell

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 24

1 lemon, cut in half
Half a 750-milliliter bottle white wine
1 head garlic, split horizontally
3 bay leaves
1 thyme bundle
Pinch crushed red pepper
Kosher salt
Two 1 1/2-pound lobsters
1 celery rib, cut into 1/4-inch dice
1/2 bunch fresh chives, finely chopped
Juice of 1/2 lemon
1 teaspoon celery salt
1/2 to 3/4 cup mayonnaise
8 tablespoons (1 stick) unsalted butter
1 clove garlic, smashed
4 top-split hot dog rolls
Red Cabbage Slaw, recipe follows
1 head purple cabbage, tough bottom ribs discarded, leaves shredded
1/2 cup malt vinegar
Kosher salt
1 carrot, peeled and grated
1 red onion, peeled and very thinly sliced
1 1/2 to 2 cups mayonnaise
2 tablespoons Dijon mustard

Steps:

  • For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool.
  • For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve.
  • Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides.
  • Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw.
  • Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
  • Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.

EASY COLESLAW



Easy Coleslaw image

I made this recipe to go with a Lobster Seafood home fest on new years day, I now have the detail of making this for our fish fry this summer to go with the fresh cod and haddock we will catch on the boat. They said it was the best they ever had and how easy it is.

Provided by shezashark

Categories     Low Protein

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

1 (1 lb) bag coleslaw mix
1/4 cup mayonnaise
1 tablespoon sugar
2 teaspoons white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt & fresh ground pepper

Steps:

  • Mix it up and let it set in fridge to meld flavors and get very happy.
  • You can adjust seasonings to your taste.

Nutrition Facts : Calories 65.9, Fat 3.4, SaturatedFat 0.5, Cholesterol 2.5, Sodium 83.4, Carbohydrate 8.9, Fiber 1.8, Sugar 5.5, Protein 1.2

LOBSTER WITH PEACH COLESLAW



Lobster With Peach Coleslaw image

Although we do not have sweet salads in France, when I came to the United States I fell in love with coleslaw. Unripe peaches are not dripping with juice, but they do have a little peachy flavor and good, firm texture. Cut into julienne strips, they are a perfect replacement for cabbage. The soft texture of the lobster and the crispness of the peaches make a very good balance in a very elegant dish. You could also use sautéed scallops because scallops, like lobster, are sweet and tender.

Provided by Michel Richard

Categories     seafood

Time 2h40m

Yield 4 servings

Number Of Ingredients 14

1/2 cup plain whole-milk yogurt
2 teaspoons sugar
Juice of 1/2 small lemon
1/2 teaspoon finely grated fresh ginger
4 unripe peaches (1 1/4 pounds), peeled and cut into 1/8-inch julienne strips
Salt and freshly ground black pepper
1 hard-cooked egg yolk
2 teaspoons chopped chives
2 lobsters, 1 to 1 1/2 pounds each
1 tablespoon maple syrup
1 tablespoon lemon juice
2 teaspoons extra virgin olive oil
Salt and freshly ground black pepper
Chervil and curly parsley, for garnish

Steps:

  • To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
  • To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
  • Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
  • To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 7 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 18 grams, TransFat 0 grams

COLESLAW WITH LOBSTER



Coleslaw With Lobster image

Provided by Craig Claiborne

Categories     salads and dressings, side dish

Time 15m

Yield Six servings

Number Of Ingredients 8

1 small cabbage, 1 to 1 1/2 pounds
3/4 cup mayonnaise
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon Tabasco sauce
1 cup finely chopped onions
Salt to taste, if desired
Freshly ground pepper to taste
1/2 cup lobster meat, cut into 1/4-inch cubes, approximately 1/4 pound

Steps:

  • Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
  • Coarsely chop the cabbage shreds and put them in a mixing bowl.
  • In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW



Lobster with Roasted Garlic-Potato Salad and Coleslaw image

Categories     Salad     Garlic     Potato     Lobster     Summer     Cabbage     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

Steps:

  • Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
  • Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
  • Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
  • Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

Tips:

  • For the best flavor, use fresh lobster meat. If you're using frozen lobster, thaw it overnight in the refrigerator.
  • Be sure to remove the tough membrane from the lobster meat before chopping it.
  • Use a sharp knife to chop the lobster meat into small pieces. This will help it distribute evenly throughout the coleslaw.
  • Choose a coleslaw mix that you enjoy. There are many different types available, so you can find one that suits your taste.
  • Add your favorite vegetables to the coleslaw. Some popular choices include carrots, celery, and red onion.
  • Use a creamy dressing for the coleslaw. This will help to bind the ingredients together and create a delicious flavor.
  • Season the coleslaw to taste with salt and pepper.
  • Chill the coleslaw for at least 30 minutes before serving. This will help the flavors to meld together.

Conclusion:

Lobster coleslaw is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover lobster meat, and it is sure to be a hit with your family and friends. So next time you have some lobster on hand, be sure to give this recipe a try!

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