Cafe Ponte Lobster Salad Recipes

LOBSTER AND AVOCADO SALAD

Steps:

• Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
• Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
• Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
• Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
• Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
• Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
• To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

LOBSTER SALAD

Steps:

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

LEARN HOW TO MAKE LOBSTER SALAD WITH THIS SIMPLE RECIPE

Steps:

• Sprinkle Lobster meat with lemon juice ,chill
• Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator
• Mix mayonnaise with the mustard, season with salt and pepper
• Arrange the lettuce on a pre-chilled salad dish
• Place lobster meat on the lettuce, add a spoonful of dressing to each serving. Sprinkle with paprika.

CAFE PONTE LOBSTER SALAD

Steps:

• For the steamed lobster: Bring 12 cups water to a boil and then reduce to a simmer. Add the wine, ginger, garlic, lime and lime leaf and vanilla. Let infuse for 10 minutes. Coat the lobsters in the olive oil and season with the salt and cilantro. Place in a perforated pan and place over the top of the broth to steam. Steam, covered, until cooked through, 12 to 16 minutes. Chill, and then remove from the shell.
• For the lobster salad: Combine the lobster meat, mango, red pepper, cilantro, oranges and vinaigrette. Toss together, and then season with salt and black pepper, if needed. Reserve in the refrigerator until ready to serve.
• For the avocado salad: Mix together the avocado, pepper, olive oil, salt and lime juice.
• For the coconut foam: Whip the cream with a hand mixer until light and fluffy, then fold in the cream of coconut. Keep chilled until ready to serve.
• To serve, divide avocado salad between 2 glass bowls. Top with lobster salad, and then add the wontons. Add the coconut foam and garnish with coconut dust. Top with fresh coconut, if using, and lime wedges.