Best 5 Lobster Pomelo Salad Recipes

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LOBSTER & POTATO SALAD



Lobster & Potato Salad image

Provided by Ina Garten

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 16

1 1/2 pounds unpeeled small Yukon Gold potatoes (1 1/2-inch diameter)
Kosher salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature (optional)
Freshly ground black pepper
1/2 cup good olive oil
1/4 cup dry white wine
3 tablespoons drained capers
1 cup thinly sliced scallions (6 to 8 scallions)
1/2 cup (1/4-inch) diced celery
1/2 cup (1/4-inch) diced red onion
1 1/2 pounds cooked lobster meat, 1-inch-diced
1 lemon
3 tablespoons coarsely chopped fresh tarragon

Steps:

  • Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
  • Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

SHRIMP POMELO SALAD



Shrimp Pomelo Salad image

A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!

Provided by A Day In the Kitchen

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

3 tablespoons soy sauce
1 lime, juiced
2 teaspoons honey
2 teaspoons sesame oil
2 teaspoons rice vinegar
1 pomelo
1 head romaine lettuce, chopped
½ pound cooked shrimp
2 tablespoons chopped peanuts, or more to taste
2 tablespoons chopped green onion, or to taste

Steps:

  • Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
  • Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
  • Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g

LOBSTER SALAD



Lobster Salad image

This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.

Provided by FISHMONGERE

Categories     Salad     Seafood Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 6

5 pounds cooked lobster meat, shredded
3 yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 tablespoons ground black pepper

Steps:

  • In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g

SMOKY LOBSTER SALAD WITH POTATOES



Smoky Lobster Salad With Potatoes image

This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country. It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón. This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.

Provided by David Tanis

Categories     seafood, appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 1/2 pounds small, yellow-fleshed potatoes, such as Yukon, peeled
2 live lobsters (about 3 pounds)
2 medium red bell peppers
1 pint cherry tomatoes, halved (about 2 cups)
4 tablespoons extra-virgin olive oil, more to taste
1 teaspoon pimentón (smoked Spanish paprika)
A few parsley leaves, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil. Add potatoes and lobsters, let the water return to the boil and simmer for 15 minutes. Remove lobsters and let cool to room temperature. Probe potatoes with a small knife to make sure they are fully cooked, then drain and let cool to room temperature. (Alternatively, cook potatoes in a separate pot.)
  • Meanwhile, roast the peppers: Place whole peppers over the flames of a gas stovetop burner turned to high, under the broiler or over a bed of hot coals. Turn the peppers frequently with tongs, allowing the skins to completely blacken, about 5 minutes. Remove from heat, and place in a bowl.
  • When the peppers cool, cut them in half, top to bottom. Use a spoon to remove the seeds, then place the peppers flat on a cutting board blackened-side up. With a paring knife, scrape away the charred skin and wipe with a paper towel. Don't worry if a few charred specks remain- do not rinse. Cut peppers into 1/2-inch-wide strips.
  • Remove lobster meat from shell. (A pair of strong kitchen shears is a good tool to use.) Cut tail meat crosswise into 1/2-inch slices, and claw meat into similar pieces. Reserve knuckle and head meat for a cook's treat.
  • To make the salad, slice the potatoes into 1/4-inch slices and arrange in one layer on a large platter without crowding. Top each potato slice with a piece of lobster. Drape pepper strips over lobster and decorate with cherry tomatoes.
  • Sprinkle lightly with salt and drizzle generously with olive oil. Dust surface with pimentón. Garnish with parsley leaves and serve at room temperature.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 1041 milligrams, Sugar 4 grams, TransFat 0 grams

WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE



Warm lobster & potato salad with truffled mayonnaise image

Treat your guests to a decadent restaurant-style main course for a third of the price

Provided by Gordon Ramsay

Time 1h30m

Number Of Ingredients 13

2 cooked lobsters , about 500g each
250g fine green bean , cooked
2 shallots , finely chopped
6 tbsp olive oil
1 lemon , halved
12 new potatoes , cooked
100g mixed baby salad leaf
1 tsp white balsamic vinegar
2 egg yolks
1 tbsp English mustard
300ml olive oil
few drops truffle oil (optional)
juice ½ lemon

Steps:

  • To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
  • Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
  • Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
  • Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
  • Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
  • Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
  • Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
  • Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.

Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium

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