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PATTI'S LUSCIOUS LOBSTER SALAD GREAT FOR SUMMER

Discussion in 'Cooking / Recipes' started by Dennis, Jun 24, 2013.

  1. Dennis Dennis Shook

    LUSCIOUS LOBSTER SALAD

    "MAKE SURE YOU REGRIGERATE THIS DISH AT LEAST FOUR HOURS BEFORE SERVING, LONGER IF YOU HAVE THE TIME. THAT WAY THE FLAVORS CAN REALLY COME TOGETHER AND DEVELOP. IF YOU COVER TIGHTLY AND REFRIGERATE IT OVERNIGHT, YOU'LL HAVE A SERIOUSLY GREAT SALAD, NOT JUST A SERIOUSLY GOOD ONE. AND FOR THE PRICE OF LOBSTER TAILS THESE DAYS, I ALMOST FAINED THE LAST TIME I BOUGHT SOME! GREAT IS EXACTLY WHAT THIS SALAD SHOULD BE." PATTI LABELLE

    MAKES 4 SERVINGS

    1/3 CUP REDUCED FAT MAYONNAISE, SUCH AS HELLMAN'S JUST 2 GOOD
    2 TEASPOONS FRESH LEMON JUICE
    1 TEASPOON DIJON MUSTARD
    1 TEASPOON EXTRA VIRGIN OLIVE OIL
    1 TABLESPOON CHOPPED FRESH TARRAGON
    1/4 TEASPOON SALT
    1/4 TEASPOON GROUND BLACK PEPPER
    1/8 TEASPOON GROUND RED PEPPER
    1/8 TEASPOON PAPRIKA
    2 LOBSTER TAILS, THAWED IF FROZEN SHOULD TOTAL ONE POUND
    4 CUPS ARUGULA OR OTHER LETTUCE LEAVES
    1 TOMATO, CUT INTO 8 WEDGES


    DO NOT FORGET YOU CAN GET PATTI'S SPICES AND HOT SAUCES HERE ON HERE WEBSITE AND MAYBE TRY THEM OUT IN RECIPES THAT CALL FOR CERTAIN SPICES OR SAUCES! OK BACK TO THE SALAD...

    IN A MEDIUM BOW, COMBINE THE MAYO, LEMON JUICE, MUSTARD OLIVE OIL, TARRAGON, SALT, BLACK PEPPER, RED PEPPER AND PAPRIKA.

    BRING A POT OF LIGHTLY SALTED WATER TO BOIL. BOIL THE LOBSTER TAILS UNTIL JUST FIRM AND OPAQUE THROUGHOUT, 8 TO 9 MINUTES.

    DRAIN AND RISE THE TAILS UNDER COLD WATER. CUT EACH TAIL IN HALF LENGTHWISE RIGHT THROUGH THE SHELL.

    SCOOP THE LOBSTER MEAT FROM THE SHELLS WITH YOUR FINGERS. CUT INTO BIT SIZE PIECES. GENTLY FOLD THE LOBSTER MEAT INTO THE MAYO MIXTURE. COVER AND REFRIGERATE FOR AT LEAST FOUR HOURS, PREFERABLY OVERNIGHT.

    PUT THE ARUGULA OR OTHER LETTUCE ON A PLATTER OR PLATES. TOP WITH THE LOBSTER SALAD AND GARNISH WITH THE TOMATO WEDGES.


    AND ENJOY!

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