LOBSTER SALAD WITH ROASTED CHILI AND BABY CORN
Provided by Nancy Harmon Jenkins
Categories salads and dressings, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug. Drain lobsters immediately, and set aside until cool enough to handle. Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices. Shell claws, but leave claw-meat intact. Set lobster meat aside in a cool place.
- Bring another pan of water to a boil. Shuck baby corn ears, and carefully drop into boiling water. Cook 1 minute, then drain and cool. Set aside.
- Holding peppers and chili with a long-handled fork, turn them briefly over a high flame. Alternately, place under a broiler, turning when necessary. When skin is blackened and peeling, place in a paper bag for 5 minutes. Rub skin off peppers and cut flesh in julienne strips.
- Wash all greens and dry carefully.
- Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram. Turn salad greens in dressing and remove from bowl. Arrange greens on four dinner plates, alternating colors for presentation.
- Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
- In the center of each plate, place an intact lobster claw, removed from shell. Arrange a quarter of the lobster slices around claw. Garnish with tomato halves and wedges of remaining lime.
- Pour extra dressing on lobster.
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RY SAUCY
[email protected]I love the idea of this salad, but I think I'll use less mayonnaise in the dressing next time.
Avs S
[email protected]This salad was a bit too heavy for my taste. I think I'll try a lighter dressing next time.
Gotti P
[email protected]I'm not a huge fan of lobster, but I loved this salad! The roasted chili and baby corn really made the dish.
Naqash Qureshi
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Abcdef Fadr
[email protected]I didn't have any baby corn on hand, so I used edamame instead. It worked out great!
basit basit
[email protected]This lobster salad is a great way to use up leftover lobster. It's also a great make-ahead dish for busy weeknights.
Abu Hub
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination.
Ripon Kumar
[email protected]This recipe was easy to follow and the salad turned out great! I highly recommend it.
Luyanda Gege
[email protected]The lobster was a bit overcooked, but the rest of the salad was delicious.
Nancy DeGrie
[email protected]This salad was a bit too spicy for my taste, but I was able to tone it down by using less chili.
Ruma Khatun
[email protected]Followed the recipe exactly and it turned out great! The roasted chili and baby corn added a really unique flavor to the lobster salad.
Rubi Niraula
[email protected]I'll definitely be making this salad again for my next dinner party.
Shakirah Hussein
[email protected]This lobster salad with roasted chili and baby corn was an absolute delight! The combination of flavors and textures was spot-on, with the roasted chili adding a nice smoky heat and the baby corn providing a sweet crunch. The lobster was cooked perfe