Peachy Lobster Salad Recipes

LOBSTER SALAD

Steps:

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

LOBSTER AND GRAPEFRUIT SALAD

Steps:

• Boil a very large pot of water. Salt it and add the lobsters head first. Put the lid on the pot and boil until bright red and cooked, about 12 minutes. Drain and rinse under cold water.
• While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off around them, removing all the pith. Cut the grapefruit sections with a knife into a large bowl to catch the juice, and squeeze the remaining juice out of the membrane into the bowl as well.
• To remove the lobster meat, twist off the claws. Use the back of a chef's knife to crack both sides of the claws. Pull off the shell and reserve the meat. Use a pick to pull the meat out of the tube-like limbs attached to the claws. Now, twist the tails off the bodies. Lay them flat on their side and press down to crack the center. Pull out the meat. Discard the bodies and shells, or use them to make lobster bisque.
• Chop the lobster meat into large chunks for the salad and add it to the grapefruit. Cut the avocado and add it to the bowl, along with a generous squeeze of lemon to keep its color. Chop the green onions, including the green parts, and add along with the parsley leaves. Add the oil and season with salt and pepper.
• Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve.

PEACH CAPRESE SALAD

Steps:

• Arrange arugula and spinach mix on a medium plate or platter. Lay a piece of tomato down, then lightly lay a piece of mozzarella next to it so the edges touch. Add a piece of peach next to the mozzarella. Continue to layer until you have reached the end of the plate. Drizzle with balsamic vinegar.

LOBSTER WITH PEACH COLESLAW

Steps:

• To prepare coleslaw: In a medium bowl, combine yogurt, sugar, lemon juice and ginger. Add peaches, and season to taste with salt and pepper. Cover and refrigerate for at least two hours, preferably overnight.
• To prepare lobster: Preheat oven to 300 degrees. Place a rack in a large steamer (or a roasting pan filled with an inch of water) and bring water to a boil. Steam lobsters for 4 minutes. When lobsters are cool enough to handle, carefully remove meat from knuckles and claws so that meat remains intact. Break tails from bodies. Leaving tails in shells, cut tails in half lengthwise.
• Mix maple syrup with lemon juice, and set aside. Massage meat with olive oil, and season with salt and pepper to taste. Place in a glass baking dish with tail meat facing up. Bake for 4 minutes, or until meat has turned white and is no longer transparent.
• To serve, put egg yolk through a sieve, and dry it for 10 seconds in a microwave oven on high. In center of each of four plates, place a portion of peach coleslaw. Sprinkle coleslaw with egg yolk and chives. Remove lobster tails from their shells, and rub lobster with a little more olive oil. Arrange a lobster claw, knuckle and half a tail around coleslaw. Drizzle with maple syrup mixture, and garnish with chervil and curly parsley.

PEACHY LOBSTER SALAD

Steps:

• Combine dressing ingredients Cook Pasta Combine, pasta, lobster, peaches, watercresss and dressing