Lobster Salad On Crispy Baguettes Recipes

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

Ingredients

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 ON CRISPY BAGUETTES

Lobster Salad on Crispy Baguettes image

Provided by Food Network

Categories appetizer

Time 20m

Yield 3 dozen

Number Of Ingredients 9

Ingredients

3 pounds cooked lobster meat, picked over for shells and chopped
1/2 cup celery, finely chopped
1/2 cup red onion, finely chopped
3/4 cup mayonnaise, light or regular
1/4 cup lemon zest
Salt and pepper
1 fresh baguette, white or whole-wheat
1/2 cup olive oil
1 bunch fresh chervil

Steps:

Preheat the oven to 350 degrees F.
Mix the lobster meat, celery, red onion, mayonnaise, lemon zest and salt and pepper, to taste. Reserve in the refrigerator. Cut the baguette into thin 1/4-inch slices. Lay out on a sheet pan and bake at 350 degrees F until lightly browned. When the bread is cool, spoon a generous amount of the lobster salad onto the baguette and garnish with a chervil sprig.

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Remove tail, knuckle, and claw meat from the lobsters and cut into 1/2-inch chunks. You should have about 1 pound of lobster meat. Refrigerate until chilled.
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Taste the lobster salad. Some brands of mayo have more tang than others. If the salad needs more brightness, add a squeeze of fresh lemon juice. Season to taste with salt (if needed) and pepper.

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