LOBSTER SALAD IN ENDIVE
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.
LOBSTER SALAD
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
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 COCKTAIL
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
- Add lobster meat to mayonnaise sauce and combine.
- Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
COLD POTATO SOUP WITH LOBSTER SALAD
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 2h30m
Yield Six servings
Number Of Ingredients 15
Steps:
- To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
- To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
- To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.
Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 62 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1505 milligrams, Sugar 19 grams, TransFat 0 grams
LOBSTER PASTA SALAD
Make and share this Lobster Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lobster
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta per package directions for al dente.
- Drain in a colander and rinse briefly under cold running water; shake colander gently to drain; set aside.
- To make the dressing: in a small bowl, whisk the mayonnaise, salt, and pepper together; whisk in the vinegar; set aside.
- Place the drained pasta in a large bowl; add in the lobster, celery, green onions, and tarragon; toss gently to mix.
- Pour the dressing over the mixture; toss gently but thoroughly to mix.
- Cover and refrigerate at least 2 hours and up to 8 hours.
- If you refrigerate the salad for 8 hours or more, you may want to add a small amount of mayonnaise as the pasta will absorb the dressing over a long period of time.
- Serve chilled.
Nutrition Facts : Calories 345.1, Fat 15.6, SaturatedFat 2.3, Cholesterol 11.5, Sodium 339.1, Carbohydrate 45.3, Fiber 2.3, Sugar 4.3, Protein 6.9
COLD LOBSTER SALAD
Number Of Ingredients 16
Steps:
- Remove and seperate the meat from claws and body of lobster. Cut meat from body and tail into bite size cubes. ( Should be abt 3 cups meat ) Finely shred center of lettuce (abt 4 cups) Add the yolk, mustard, vinegar, tomato paste, salt, pepper, tabasco and cognac and whisk vigorously. Add oil slowly while whisking. Add the celery, capers, basil, parsley and tarragon. Blend well. Combine with lobster meat.
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