Lobster Beet Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOBSTER SALAD



Lobster Salad image

This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.

Provided by FISHMONGERE

Categories     Salad     Seafood Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 6

5 pounds cooked lobster meat, shredded
3 yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 tablespoons ground black pepper

Steps:

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

Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g

LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE



Lobster Salad with Red Beets Petal and Caviar Vinaigrette image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 6 servings

Number Of Ingredients 15

2 1/2 quarts water
2 1/2 cups white wine
2 chopped carrots
1 branch thyme
2 bay leaves
1 soup spoon black peppercorns
1 cup white wine vinegar
4 lobsters 1 1/2 pounds each
4 large red beets
2 ounces French string beans
1/2 cup extra virgin olive oil
2 teaspoon balsamic vinegar
1 tablespoon fresh chervil, chopped
3/4-ounce osetra caviar, for the vinaigrette, plus 1-ounce osetra caviar, for garnish (quenelles)
5 small bouquets mixed greens, tied with a sprig of blanched chive

Steps:

  • Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
  • Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
  • Preheat oven to 325 degrees Fahrenheit
  • Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
  • Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
  • Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
  • On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.

CHILLED LOBSTER SALAD



Chilled Lobster Salad image

Provided by Food Network

Time 15m

Yield 8 servings

Number Of Ingredients 12

1 ounce fresh squeezed orange juice
1 ounce fresh squeezed lemon juice
2 ounces canned pineapple juice
2 ounces 10 percent blended olive oil, plus 2 ounces
Salt and freshly ground black pepper
Sugar
1 medium beet
2 ounces water
4 ounces micro-greens
1 1/2 pounds cooked and chilled lobster meat
1/4 cup chopped chives
16 orange segments

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
  • Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
  • Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.

More about "lobster beet salad recipes"

LOBSTER SALAD WITH BEETROOT PURéE - FINEDININGLOVERS.COM
lobster-salad-with-beetroot-pure-finediningloverscom image
2015-11-11 Set a Gastrovac at 56°C using as cooking liquid the beetroot juice combined with the orange and the verbena, Vacuum the lobster in the …
From finedininglovers.com
Servings 4
Total Time 3 hrs


10 BEST LOBSTER SALAD MAYONNAISE RECIPES | YUMMLY
10-best-lobster-salad-mayonnaise-recipes-yummly image
2022-08-19 Warm Smoked Lobster Salad With Radish, And A Lime Vanilla Mango Dressing BBC. lime, sea aster, sherry vinegar, black pepper, red pepper, blood and 10 more.
From yummly.com


10 BEST HEALTHY LOBSTER SALAD RECIPES | YUMMLY
10-best-healthy-lobster-salad-recipes-yummly image
2022-08-09 white wine, red beets, lobsters, pepper, tea, salt, olive oil and 9 more
From yummly.com


BEET SALAD RECIPES | ALLRECIPES
beet-salad-recipes-allrecipes image
Romantic Valentine's Day Salad. 1. The little red hearts are cut out of cooked beet to turn this simple salad into a lovely romantic Valentine's Day appetizer. In Italy, lettuce is usually only dressed with olive oil and salt, but you can of …
From allrecipes.com


THE BEST CLASSIC LOBSTER SALAD RECIPE - EASY COLD …
the-best-classic-lobster-salad-recipe-easy-cold image
2020-06-17 In a medium mixing bowl, combine celery, mayonnaise, lemon juice, Kosher salt, black pepper and chives. When smooth, toss with chopped lobster meat. Cover and chill for at last 1 hour before serving. Serve over leafy …
From savoryexperiments.com


BEST LOBSTER SALAD RECIPE - HOW TO MAKE LOBSTER SALAD
best-lobster-salad-recipe-how-to-make-lobster-salad image
2021-07-07 Directions. In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in chopped lobster meat. Lay lettuce on a serving platter, then top with lobster salad ...
From delish.com


LOBSTER AND BEET SALAD RECIPE - COOKEATSHARE
2010-02-04 3 x live lobsters - (2 lbs ea) 3 lrg red beets Coarse sea salt to taste Freshly grnd black pepper to taste; 6 x fresh thyme sprigs; 1 lrg golden brown beet; 2 Tbsp. sherry-wine …
From cookeatshare.com
  • In a large stockpot, bring 2 inches of salted water to a boil. Add in lobsters, cover, and steam for 10 min. Remove lobsters from pot, and set aside to cold.
  • Remove the meat from the claws. Shell and devein the tails. Cut each of the tails in half lengthwise. Cut each half in half lengthwise; set aside (the lobster can be prepared a few hrs in advance and kept, refrigerated, covered with damp paper towels and plastic wrap).
  • Wrap red beets in parchment paper and aluminum foil with a healthy pinch of salt and pepper, and three sprigs of thyme. Repeat with the golden brown beet. Place on a baking sheet, and roast till fork-tender, 1 to 1 1/2 hrs. Set aside till cold sufficient to handle.


LOBSTER, BEET, & BURRATA SALAD - REALCALIFORNIAMILK.COM
– 1 large gold beet, roasted, peeled and quartered – 1 baby chiogga beet, roasted, peeled and quartered – 2 oz. Maine lobster tail, cut into 1-in. pieces – 1 oz. toasted pistachios – Banyuls vinaigrette – Salt and pepper – 2 oz. Real California burrata cheese, cut into pieces – 1 oz. mâche (lambs lettuce) – Pistachio oil – Sea salt
From realcaliforniamilk.com


THE BEST LOBSTER SALAD RECIPE | FOODAL
2022-04-23 Prepare the dressing by adding the green onions, dill, mustard, salt, pepper, and vinegar to a small bowl, and stir to combine. Slowly pour in the oil, whisking continuously, until the dressing comes together. Taste some on a piece of lettuce and …
From foodal.com


FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | LOBSTER AND …
Wrap red beets in parchment paper and aluminum foil with a pinch of salt and pepper, and three sprigs of thyme. Repeat with the golden beet. Place on a baking sheet, and roast until fork-tender, 1 to 1 1/2 hours. Set aside until cool enough to handle.
From foodista.com


LOBSTER SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
2022-08-26 Lobster Claw and Potato Salad with Horseradish-Mustard Dressing. Recipe | Courtesy of Bobby Flay. Total Time: 30 minutes. 1 Review.
From foodnetwork.com


LOBSTER CLAW SALAD WITH PEARS AND BEETS | METRO
Preparation. Arrange beet slices around the edges of four plates, leaving the middle empty. In a bowl, beat the mustard and vinegar, then add the oil. Add the salt. In a separate bowl, combine the pears and salad greens with the dressing. Place in the centre of each plate. Decorate with a lobster claw and garnish with chives.
From metro.ca


Related Search