Best 6 Lobster Salad With Red Devil Dressing Recipes
Lobster salad with red devil dressing is a classic seafood dish that combines the delicate flavor of lobster with a tangy, spicy dressing. The dish is often served as an appetizer or main course and can be enjoyed year-round. With its vibrant colors and unique flavor profile, lobster salad with red devil dressing is sure to impress your guests and leave them wanting more. In this article, We'll explore the best recipes for lobster salad with red devil dressing, providing step-by-step instructions and helpful tips to ensure your dish turns out perfectly. From selecting the right lobster to creating the perfect dressing, we'll guide you through the process of making this delicious seafood salad.
Here are our top 6 tried and tested recipes!
LOBSTER SALAD WITH RED DEVIL DRESSING
This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.
Provided by LADOLCEVITA
Categories Salad Seafood Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
- Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
- Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
- Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
- Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g
LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
- Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
- Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
- Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g
LOBSTER SALAD DIJON (THE BEST YOU WILL EVER TRY)
Make and share this Lobster Salad Dijon (The Best You Will Ever Try) recipe from Food.com.
Provided by Chef Diana Solo
Categories Lobster
Time 25m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine lobster meat, rice, eggs and bacon. Add in all the vegetables and apple. Mix in peas and corn. In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper. Add to large bowl and mix well. Garnish with dill or parsley.
- This salad is delicious on its own, in a sandwich, or on crackers, left overs make a yummy casserole!
- Bon Apetit!
LOBSTER SALAD WITH CURRIED MANGO DRESSING
When you want to put on the "dog" but not the fat, try this colorful salad.Not only is it colorful but downright pretty - serve with fresh bread, pitas or water wafers, if you choose. Bon Appetit The original recipe calls for 2 tsp of curry powder and the reviewers and I agree that this was too much. ;)
Provided by Manami
Categories Lobster
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place first 5 ingredients in blender (through curry powder); blend until smooth --
- Stir in chives and shallots.
- Season to taste with salt and white pepper.
- *Can be prepared 1 day ahead; cover and refrigerate.
- Bring heavy large saucepan of water to boil.
- Add beans and cook until tender, about 4 minutes.
- Using slotted spoon, transfer to bowl of cold water;. drain.
- Repeat process with asparagus.
- Cut asparagus, beans, bell pepper, greens and cilantro in large bowl.
- Drizzle some dressing over and toss lightly.
- Season with salt and white pepper to taste.
- Arrange salad on plates.
- Fan lobster decoratively.
- Garnish with tomatoes and drizzle remaining dressing over.
LOBSTER SALAD WITH RED DEVIL DRESSING
This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.
Provided by Dave Caminada
Categories Seafood Salad
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
- Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
- Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
- Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
- Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g
LOBSTER SALAD WITH RED DEVIL DRESSING
This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.
Provided by Dave Caminada
Categories Seafood Salad
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
- Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
- Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
- Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
- Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.
Nutrition Facts : Calories 449.1 calories, Carbohydrate 19.7 g, Cholesterol 130.2 mg, Fat 24.6 g, Fiber 5.1 g, Protein 37.8 g, SaturatedFat 5.5 g, Sodium 735.7 mg, Sugar 6 g
Tips:
- Choose live lobsters for the freshest and most flavorful salad. If using cooked lobster, make sure it is cooked perfectly and not overcooked.
- Follow the tips in the recipe for perfectly cooking the lobster.
- Make sure to chill the lobster salad for at least 30 minutes before serving to allow the flavors to meld.
- Use high-quality mayonnaise and celery for the best results.
- Feel free to adjust the amount of mayonnaise and celery to your liking.
- Garnish the salad with fresh herbs, such as chives, dill, or parsley, for a pop of color and flavor.
- Serve the lobster salad on a bed of lettuce or greens, or in a lettuce wrap for a light and refreshing meal.
Conclusion:
Lobster salad with red devil dressing is a classic seafood dish that is perfect for any occasion. It is easy to make and can be tailored to your liking. With its creamy, tangy, and slightly spicy dressing, this salad is sure to be a hit. So next time you are looking for a delicious and elegant dish, give this lobster salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love