Cold Lobster With Basil Vinaigrette Recipes

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LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL



Lobster Salad With Green Beans, Tomatoes and Basil image

This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don't worry. It's easy - and economical - to do it yourself. Still, if the idea doesn't appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that's a bit more expensive. If you decide to do that, you'll need at least one-third pound per person.

Provided by David Tanis

Categories     seafood, main course

Time 45m

Yield 4 servings as a main course

Number Of Ingredients 16

4 (1 1/2- to 2-pound) live lobsters
Kosher salt and black pepper
3 bay leaves, 1 teaspoon black peppercorns and 1 teaspoon allspice berries (optional)
1 or 2 small garlic cloves, roughly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 loosely packed cup parsley leaves
1 cup green basil leaves, loosely packed, plus 1 small bunch green or purple basil, for garnish
1/2 pound cherry tomatoes, halved
1 pound small green beans (haricots verts), briefly cooked and cooled
1 1/2 pounds heirloom tomatoes, cut into thick slices
4 hard-boiled eggs, peeled, halved and lightly salted
1 pound new potatoes, cooked and cooled
Arugula or salad leaves, for garnish
Aioli, optional (see Note)

Steps:

  • In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
  • Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
  • Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
  • Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
  • Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
  • Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE



Lobster Salad with Greens and Citrus Vinaigrette image

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

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

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

COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE



Cold Lobster With Garlic and Basil Mayonnaise image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 live lobsters, about 1 1/2 pounds each
Salt to taste
8 black peppercorns
1/4 teaspoon red-pepper flakes
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1 large egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon white-wine vinegar
Salt and freshly ground white pepper to taste
1 cup virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped garlic
4 tablespoons basil leaves, cut into thin strips

Steps:

  • To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
  • To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
  • Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
  • Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.

GRILLED LOBSTER AND POTATOES WITH BASIL VINAIGRETTE



Grilled Lobster and Potatoes with Basil Vinaigrette image

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Categories     Salad     Leafy Green     Potato     Shellfish     Backyard BBQ     Dinner     Basil     Seafood     Lobster     Summer     Grill/Barbecue     Gourmet     Anniversary     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 12

4 (1 1/4- to 1 1/2-pound) live lobsters
2 pounds small (1 1/2- to 2-inch) boiling potatoes (preferably yellow-fleshed)
3 tablespoons red-wine vinegar
5 tablespoons fresh lemon juice
3 garlic cloves, minced
1/2 teaspoon dried hot red-pepper flakes, or to taste
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup extra-virgin olive oil
1/2 cup chopped fresh basil
1/2 pound baby arugula (about 10 cups loosely packed)
Accompaniment: lemon wedges

Steps:

  • Plunge lobsters headfirst into a 12-quart pot of boiling salted water . Cook, covered, over high heat 4 minutes (for 1 1/4-lb lobster) to 5 minutes (for 1 1/2-lb lobster) from time they enter water. Transfer with tongs to a large colander to drain and cool. (Lobsters will not be fully cooked.) Return cooking water to a boil.
  • Add potatoes to boiling water and simmer, uncovered, until just tender, 15 to 20 minutes. Drain in a colander.
  • When lobsters are cool enough to handle, twist off claws (including knuckles) and crack with a meat mallet or rolling pin. Halve lobsters lengthwise using a large heavy knife. Reserve green tomalley and any orange roe from bodies for another use if desired.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (moderately high heat for gas).
  • While grill heats, whisk together vinegar, lemon juice, garlic, red-pepper flakes, sugar, and salt in a bowl. Add oil in a slow stream, whisking until well blended, then stir in basil.
  • Halve potatoes. Oil grill rack, then grill potatoes, cut sides down, covered only if using a gas grill, turning over once, until grill marks appear, about 4 minutes total. Transfer to a bowl and toss with 2 tablespoons vinaigrette. Keep potatoes warm, covered.
  • Oil grill rack, then grill 4 lobster halves, cut sides down, and all of claws, covered only if using a gas grill, until grill marks appear on meat, about 4 minutes. Turn over bodies and claws and grill in same manner 4 minutes more. Transfer to a large bowl and toss with 1/4 cup vinaigrette, then keep warm, covered. Grill remaining lobster halves in same manner and add to same bowl, tossing to coat.
  • Arrange arugula on a large platter and top with grilled lobster and potatoes. Drizzle with 1/2 cup vinaigrette and serve remaining vinaigrette on the side.

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