Curried Lobster Salad Recipes

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LOBSTER SALAD WITH CURRIED MANGO DRESSING



Lobster Salad With Curried Mango Dressing image

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

1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
1/2 teaspoon curry powder (use a little to begin with, you can also add to it)
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
white pepper
8 ounces French haricots vert or 8 ounces other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
white pepper
1 1/4 lbs cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or 16 cherry tomatoes

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.

CURRIED LOBSTER SALAD



Curried Lobster Salad image

Nice to serve in avocado halves, on a bed of lettuce or on a croissant. From the Westhampton Garden Club.

Provided by Oolala

Categories     Lunch/Snacks

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lobster meat, chilled and cut up
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons parsley, minced
2 tablespoons fresh dill, snipped
2 tablespoons capers (optional)
1 tablespoon curry powder
2 tablespoons onions, finely grated
1/2 lemon, reserve juice
hot pepper flakes, to taste

Steps:

  • Mix all ingredients, except the lobster, in a bowl.
  • Fold in the lobster meat and serve however you prefer.
  • *You may prefer to chill before serving.

Nutrition Facts : Calories 358, Fat 18.9, SaturatedFat 4.8, Cholesterol 180.6, Sodium 796.1, Carbohydrate 14, Fiber 1.3, Sugar 2.8, Protein 33.5

LOBSTER ROLLS WITH CURRY MAYONNAISE



Lobster Rolls with Curry Mayonnaise image

Provided by Bobby Flay

Categories     main-dish

Time 1h27m

Yield 8 servings

Number Of Ingredients 16

2 pounds (about 4 cups) grilled lobster meat, cut into 1/2-inch chunks, from 4 (2 to 3-pound) lobsters
1/2 cup celery, cut into 1/4-inch slices
1/4 cup finely chopped red onion
1 1/2 cups Curry Mayonnaise, recipe follows
1/4 cup coarsely chopped cilantro leaves
Salt and freshly ground black pepper
8 hot dog buns
1/4 cup olive oil or unsalted butter
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely diced
3 tablespoons Madras curry powder
1/4 cup cold water
2 cups good quality mayonnaise
2 tablespoons fresh lime juice
Salt and freshly ground black pepper

Steps:

  • Combine all the ingredients in a large bowl and season with salt and pepper, to taste.
  • Split the rolls and brush with olive oil or butter. Grill, split-side down, until golden, about 30 to 45 seconds. Fill each roll with some of the lobster salad and serve immediately.
  • Curry Mayonnaise:
  • Heat olive oil in a small saucepan over medium heat. Add onions and garlic and cook until soft, about 3 to 4 minutes. Add curry powder and cook for 2 to 3 minutes. Add water and cook a few minutes longer. Remove mixture from heat and let cool.
  • Place curry mixture, mayonnaise and lime juice in a blender and blend until smooth; season with salt and pepper,to taste. Refrigerate until ready to use.

SPICY COCONUT CURRIED LOBSTER ON A BED OF JASMINE RICE



Spicy Coconut Curried Lobster on a bed of Jasmine Rice image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
3 Scotch bonnet peppers, minced
1 red pepper, julienned
1 red onion, sliced thinly lengthwise
1 teaspoon curry paste
2 cups fish stock
2 cans coconut milk
3 lobsters, boiled, meat removed and chopped
1/4 cup milk
2 tablespoons unsalted butter
1 can pineapple chunks, juice drained
1 teaspoon kosher salt
2 tablespoons sugar
4 scallions, chopped
1 cup cilantro leaves, chopped, plus extra for garnish
1 cup flaked coconut, toasted
Jasmine Rice, recipe follows
Water
2 cups jasmine rice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
Toasted coconut, to taste

Steps:

  • In a large saucepan, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and coconut milk to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce.
  • Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and cilantro to the pan and simmer for 2 more minutes. Serve on a bed of jasmine rice and garnish with chopped cilantro and toasted coconut.
  • Bring just enough water to cover the rice to a boil in a medium sized pot over high heat. Add the rice to the pot, lower the heat to medium-low, and cover with a lid. Steam the rice until it is cooked through yet still firm, about 15 minutes. Drain off the excess water, and season with salt, pepper, sugar and coconut, to taste.

LOBSTER SALAD WITH CURRIED MANGO DRESSING



Lobster Salad with Curried Mango Dressing image

Yield Serves 4

Number Of Ingredients 16

1/2 mango, flesh removed
1/3 cup mango nectar
3 tablespoons fresh lime juice
1 tablespoon minced fresh ginger
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons minced shallots
White pepper
8 ounces haricots verts or other green beans, cut in half
8 ounces asparagus
1/2 red bell pepper, thinly sliced
8 cups mixed baby greens
1/2 cup fresh cilantro leaves
White pepper
1 1/4 pounds cooked lobster tail meat, sliced into medallions
16 yellow baby plum tomatoes or cherry tomatoes

Steps:

  • Place first 5 ingredients in blender. 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.

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