THAI LOBSTER WALDORF SALAD
What a salad! You have the silky sweet lobster, combined with the crunchiness of apples and celery. Sweet chili coated walnuts add a surprise crunch and pop of flavor. The light dressing coating the lettuce is delightful.
Provided by Mary Edwards
Categories Seafood
Time 40m
Number Of Ingredients 18
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.
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
THAI-FLAVORED LOBSTER SALAD
Make and share this Thai-flavored lobster salad recipe from Food.com.
Provided by spatchcock
Categories Lobster
Time 10m
Yield 4 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 172.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 135, Sodium 496.9, Carbohydrate 7, Fiber 1.8, Sugar 2.3, Protein 27.7
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