LOBSTER SALAD WITH LEMON VERBENA DRESSING
Provided by Gerard Maras
Categories Salad Leafy Green Herb Shellfish Tomato Appetizer Fourth of July Picnic Mother's Day Lunch Lemon Seafood Lobster Shower Lettuce Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 (appetizer) servings
Number Of Ingredients 11
Steps:
- 1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.
- 2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
- 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef's knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.
- 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
- Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
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Reaper XD
[email protected]This salad is delicious and refreshing. It's perfect for a summer lunch or dinner.
Anthony Silva
[email protected]I've made this salad for my friends and family and they all loved it. It's a great recipe to have on hand for a quick and easy meal.
Mellanie Omondi
[email protected]This is the best lobster salad I've ever had. The lobster is cooked perfectly and the dressing is to die for.
Tanim Shah
[email protected]I'm not a big fan of lobster salad, but this recipe changed my mind. The lemon verbena dressing is amazing!
Kyaw Kyaw Zin AS
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of lobster, lemon verbena, and avocado.
X60 Nela
[email protected]I've made this salad several times now and it's always a hit. It's a great way to use up leftover lobster.
Suzzy Tlhokwe
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and the lemon verbena dressing really makes it special.
Sakira Poli
[email protected]I made this salad for my family and they loved it! Even my kids, who are not big fans of seafood, ate it all up.
Dario Hernandez Aznar
[email protected]This salad is perfect for a summer party. It's light and refreshing, and the lemon verbena dressing is a nice twist on the classic lobster salad dressing.
Jason Godoy
[email protected]I was skeptical about the lemon verbena dressing, but it was actually really good! It added a nice brightness to the salad.
Dasrath Mandal
[email protected]The lobster salad with lemon verbena dressing is a delicious and refreshing dish. The lobster is cooked perfectly and the dressing is light and flavorful. I would definitely recommend this recipe to anyone who loves seafood.
Rose William
[email protected]This is one of my favorite lobster salad recipes. The lemon verbena dressing is so unique and flavorful. I also love that this salad is very easy to make.
Adeeb Abbasi
[email protected]I made this salad for a dinner party and it was a huge hit! The lobster was cooked perfectly and the dressing was amazing. I will definitely be making this again.
Wiktoria Okoroafor
[email protected]This lobster salad with lemon verbena dressing is a delightful dish that combines the sweet and succulent taste of lobster with the aromatic and tangy flavors of lemon verbena. The dressing is light and refreshing, with a perfect balance of acidity a