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Lobster Salad

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Roxxy Sep 12, 2006 11:04 PM

I am having company this weekend from out of town and am looking for a lobster salad recipe that I could jazz up besides just mayo and celery. If I use mayo could I add Lemon juice to it or would that make the mayo curddle. I was thinking of putting in endive leaves as an app and wanted to have a little more taste than just the mayo but don't know what to add.

Any ideas??

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  1. w
    wayne keyser RE: Roxxy Sep 12, 2006 11:12 PM

    I know it's not exactly what you asked, but I wouldn't 'jazz up' a lobster salad - let it be a peaceful and plain part of the meal, and jazz up something else.

    Why? For one thing, respect the delicate flavor of lobster - it's easy to overwhelm it, and then you might as well use fake seafood flakes.

    Alternatively, you could 'jazz up' its accompaniment - serve a simple lobster salad on something homemade and flavorful, some sort of flavored crisp bread or cracker. Or take those endive leaves you mentioned and make a bed of them, instead of incorporating them.

    1. Terrie H. RE: Roxxy Sep 12, 2006 11:23 PM

      I'm with Wayne and wouldn't add too many flavors that would overwhelm the lobster. I am not a fan of a heavy mayonnaise dressing for lobster and would thin it with heavy cream and some lemon juice, as well as a little dab of dijon mustard, and add a little minced fresh herb (I think tarragon is ideal here, but use what you like but be judicious with the amount). A little minced celery is fine, but you may also want to consider minced fennel bulb instead (which happens to go with the tarragon). I would also present this on some whole endive leaves instead of incorporating them into the salad -- it will be a very pretty plate.

      1. Rubee RE: Roxxy Sep 13, 2006 04:38 PM

        I love the lobster salad Jasper White (our resident Boston lobster expert) has in his book "Lobster at Home" . It's still classic, but with just a twist. He makes a homemade tarragon mayonnaise with fresh tarragon (I'll post the recipe if you want it), and then per 1 pound of lobster meat (about 5 lbs lobster), you add

        1 medium cucumber -peeled, seeded, and finely diced (and drained in a colander for at least 5 minutes)
        3 small scallions thinly sliced
        1/2 cup of tarragon mayonnaise or regular mayo

        Toss together, season with sea salt/kosher salt, and pepper, and cover and chill for at least 30 minutes (best served the same day, but not more than 2 days). Love your idea of serving in endive leaves. This recipe is the only one I make now. I've used Hellman's instead of the homemade mayo and it's still delicious.

        1. stevuchan RE: Roxxy Sep 13, 2006 04:41 PM

          The idea of slathering lobster in mayo just does not appeal to me. If I'm going to go the salad route, I would go with steamed chunked lobster over some micro greens with a mild taragon vinagrette. Diffrent strokes for diffrent folks.

          1 Reply
          1. re: stevuchan
            e
            ESNY RE: stevuchan Sep 13, 2006 05:53 PM

            Agreed. I'd skip the mayo and instead toss the lobster chunks with some clarified butter and serve on some toast, flatbread, endive leaves, etc. You can also add some very finely minced cucumber, celery, etc to the lobster.

          2. tbear RE: Roxxy Sep 13, 2006 05:42 PM

            Make the salad with whatever you like. My only advice is to cook the lobster (less than 2# I find to be sweeter, though we could have a long thread about this) in boiling salted water, remove the meat and DO NOT REFRIGERATE! If the lobster remain at room temp, they stay tender. I am not saying leave them out overnight, but just have your timing down so when so when you mix everything together the lobsters have not been chilled.

            By the way I love a red beet vinaigrette with lobster salad. The earthy taste of the beets is a nice contrast to the sweet lobster flesh. Diced yellow beets spread around for color. Oh, and what about some mache as a nice delicate green? Then you could...

            1. PBSF RE: Roxxy Sep 13, 2006 05:54 PM

              I like to make a light tarragon (chive is also good) mayonnaise. Cut up the lobster into large chunks, arrange it on some butter/bibb lettuce, chunks of avocado, slices of cucumber. If I want a little sweetness, pieces of mango. Drizzle the mayonnaise over the salad right before serving. It should be a mild delicate lettuce...nothing like mesclun or arugula detract from the lobster.
              It is a shame to chop up lobster and drown it in too much mayonnaise.

              1. AnjLM RE: Roxxy Sep 13, 2006 07:22 PM

                I make a lobster salad with avocado, tomato, blue cheese, lemon juice and a little bit of olive oil. You won't even miss the mayo!

                1. j
                  jackattack RE: Roxxy Sep 14, 2006 12:43 AM

                  Add a tiny bit of curry powder to the mayo

                  Mom likes to add a dollop of catsup to the mayo, but I prefer just the curry.

                  1. Emme RE: Roxxy Sep 14, 2006 02:14 AM

                    1 1/2 lb lobster, cooked and deshelled
                    1 large firm (yet ripe) yellow peach
                    1 firm (yet ripe) Hass avocado
                    1 stick unsalted butter
                    1 bunch fresh mint
                    1 small bunch frisee or mache
                    2 lemons
                    kosher salt, freshly ground pepper
                    1 bottle of distilled white vinegar

                    take 1/2 of a stick of cold butter and slice into larger pieces. Add five tablespoons of water to a small saucepan and bring to a boil via high heat. Add a few chunks of butter into the water, whisking as you go to emulsify butter into water. Reduce the heat to low. Continue adding the chunks of butter and whisk until thoroughly emulsified. The mixture should have the consistency of a very thick butter sauce.

                    Butter poach the lobster just to heat it through.

                    Slice peach and avocado.

                    Take warm butter poaching liquid and add one tablespoon of the chopped mint into the saucepan. Squeeze a generous amount of fresh lemon juice into sauce. Add fresh pepper. Whisk to mix ingredients. Add salt, pepper or more lemon juice to taste. The lemon juice should add a nice bite, almost like vinaigrette. Serve slightly warm.

                    Stack peach, lobster, avocado on plate, and drizzle butter sauce over; top with frise.

                    3 Replies
                    1. re: Emme
                      macca RE: Emme Sep 14, 2006 08:50 PM

                      where does the distilled white vinegar come in? And- is it really a full bottle?

                      1. re: macca
                        Emme RE: macca Sep 17, 2006 03:57 AM

                        My goof, I use it to steep the lobster, and it's more like 1/8 cup added to the water of steeping.

                        1. re: Emme
                          macca RE: Emme Sep 17, 2006 11:18 AM

                          Thanks- I was wondering what you did with all that vinegar. The recipe does sound interesting. I love all of the ingredients. In my area we do have a hard tome getting great peaches.

                    2. JenMarie66 RE: Roxxy Sep 14, 2006 05:05 AM

                      I'd make a dressing with just olive oil, lemon juice, snipped chive, salt & pepper. Serve the lobster over some mild lettuces (maybe baybe spinach?) tossed together with fresh corn (give it a quick cook, then cut it off the cob) and maybe a little chopped red pepper. Also, a baguette and some super mild smearable (or melted) goat cheese.

                      1. Dommy RE: Roxxy Sep 14, 2006 07:22 PM

                        Great recs above, but you can't miss with a sprinking of the classic... Old Bay!! :)

                        --Dommy!

                        1. Mattapoisett in LA RE: Roxxy Sep 14, 2006 07:32 PM

                          Well here are instructions for rolling you own Lobster salad Try it, We really liked it

                          http://www.chowhound.com/topics/show/...
                          http://www.chowhound.com/topics/show/...

                          1. d
                            dantheculinaryman RE: Roxxy Sep 18, 2006 03:46 PM

                            A lobster and shaved fennel salad is nice. I usually do it with a lemon vinaigrette, but orange goes really well. You could add orange segments to it or as a garnish on the plate.

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