Lobster And Confetti Vegetable Salad Recipes

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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

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 AND CONFETTI VEGETABLE SALAD



Lobster and Confetti Vegetable Salad image

Categories     Salad     Potato     Low Cal     Orange     Lobster     Corn     Green Bean     Bell Pepper     Summer     Chill     Healthy     Tarragon     Lettuce     Boil     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 tablespoon Dijon mustard
3 tablespoons seasoned rice vinegar
2 1/2 tablespoons fresh orange juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
1 large shallot, minced
1 teaspoon (packed) grated orange peel
1 large yellow bell pepper
1 large red bell pepper
2 8-to-10 ounce uncooked lobster tails (thawed, if frozen)
12 ounces small green beans, trimmed
1 large white-skinned potato, cut into 1/2-inch pieces
1 large ear fresh corn
10 cups mixed baby greens (about 5 ounces)

Steps:

  • Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel. Season dressing to taste with salt and pepper.
  • Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Place in large bowl.
  • Bring large pot of salted water to boil. Add lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are just tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture.
  • Drain lobster; remove meat from shells. Cut meat crosswise into rounds. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper.
  • Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.

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