Thai Flavored Lobster Salad Recipes

Steps:

• Warm oil in a small nonstick skillet over medium heat; add ginger, sauté 1 minute and transfer to a large mixing bowl.
• Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
• (Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
• Arrange salad on top and garnish with red onion.
• Yields about 1 cup lobster salad per serving.

Steps:

• In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
• Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
• Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

Steps:

• 1. In a medium skillet with a lid, mix together the coconut milk and red curry paste. Add the lobster meat. (I used 3 four ounce tails, but using a whole lobster removed from the shell is fine too.) Over medium low heat bring it up to just a simmer. Turn the lobster over, cover it and remove it from the heat. Allow the lobster to steep, covered until it has cooled down.
• 2. Mix together the walnuts, sweet red chili sauce, sugar and salt, spread them out on a parchment lined baking sheet and bake them in a 350 degree preheated oven for about 10 minutes, or until just crisp, being careful not to burn them.
• 3. Mix together the mayonnaise, fish sauce, lemon juice, and 2 tablespoons of the coconut sauce that the lobster cooked in. Mix in the celery and green apples. Cut the lobster into fork sized pieces and gently mix it and the walnuts into the mayonnaise mixture.
• 4. In a large bowl whisk together the walnut oil, lime juice and salt. Stir in the basil and mint and toss lightly with the Bibb or Butter lettuce.
• 5. To plate, divide the lightly dressed lettuce and top with the Waldorf salad and add a few snipped chives. Serves 4.