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Feb 9, 2013 05:29 PM

Best way to prepare lobster to be used as a salad topper?

This winter has sent me into a tizzy with daily cravings for spinach and vinegar so I have been enjoying quite a few spinach salads. I keep them pretty simple - some meat, grape tomatoes, blue cheese, balsamic or sherry vinaigrette. I usually do simple chicken or sliced deli meat, but this morning spotted a tuna steak in the fridge which begged to be eaten and greatly enjoyed a simple seared tuna salad. Lobster tails were on sale at the store this morning so I picked up a few. They are the smaller 3-4 oz tails and thought it'd be a great salad topper for tomorrow. Any suggestions on how to prepare? Lobster has it's own flavor so should I season them afterwards or anything?

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  1. I'd poach them. Maybe in some court bouillion

    1. I steam my lobster so it would be easy to flavor the steaming liquid. If you're doing just one lobster you don't need a lot of liquid.

      5 Replies
      1. re: mike9

        Great, thanks. I imagine the initial idea of lobster on salad works? I'm not sure I've ever had a salad topped with lobster :)

        1. re: fldhkybnva

          Steam, poach or steep not boil.

          Lobster makes a great salad topping, but it is generally a summertime salad. Use greens, vegetables and fruits that compliment it best.

          A simple tomato, red onion/Vidalia Onion and Avocado Salad is classic.

          Another Salad I like is to use Citrus Vinaigrette, combined with any or all of the following...All vegetables Julienne sliced if possible.

          Capri, Grape or Cherry Tomatoes
          Sugar Snap Pea Pods
          Snow Pea Pods
          Fresh Green Peas
          Kirby Pickle or Persian Cucumber
          Yellow Peppers
          Red Peppers
          Any Other Color Peppers...except Green
          Blood Orange segments
          Asian Pear or other
          Fuji or Green Apple

          Micro Greens

          1. re: fourunder

            Great, thanks. A friend suggested to steam 1.5 minutes per oz - what would be your time recommendations? Also, I should probably steam and then plunge into cold water right?

            1. re: fldhkybnva

              That guideline seems appropriate, but to be more accurate, it would depend on whether or not you intend to cook in the shell or remove the flesh when you steam, poach or steep. If you did in fact purchase the small 3-4 ounce tails....then they may actually cook in less time, like 3 minutes. Once they turn opaque, they will be done....much like larger shrimp sizes. You just need to give a little finger test and press into one or pinch one between your fingers to see if they are firm.

              With regards to the ice bath, you certainly could just use cold water from the tap depending on where you reside. Here in NJ, the water is very cold this time of year straight from the faucet....and plenty of cold enough to stop the cooking process or set the color in green vegetables.

              Depending on the salad you end up making, you want to serve the lobster warm, instead of cold....that's your call. to serve warm, just let them cool down or just dip them in the ice bath for a short time.....

          2. re: fldhkybnva

            I would steam too. A citrusy vinaigrette would be nice.

            You could cut it into medallions, cover it with panko and togarashi and pan fry it then lay it on the spinach and let it wilt. Add ponzu/ sesame oil sorta style dressing. Add a few goodies to the mix to give it some crunch - shredded daikon and carrots maybe.

          1. i prefer smallish lobster tails that are broiled/grilled.

            1. Since they are small I would Grill em, more flavor, then toss with your desired vinaigrette and you will take an ordinary lobster tail and make it unique.