Sunday, December 27th 9:30 am - New Year's Eve
Lobster Salad
Serves 4
3 lobster tails
½ cup soynaise
½ cup diced fresh celery
Fine zest of one lemon
3 green onions, chopped
½ cup sliced red seedless grapes
½ teaspoon cayenne pepper
Sea salt to taste
Black pepper to taste
Grill or poach lobster tails. To grill, heat grill pan over medium heat. Add lobster tails and grill until the opaque-ish flesh becomes white, turning as needed. Do not try to cook the lobster tails fast over high heat. The lobster meat will most likely overcook and become tough.
To poach the tails, place them in a sauté pan with about ½ cup of white wine such as sauvignon blanc and cover with lid. Heat over medium heat and cook tails until the opaque-ish flesh becomes white, about 5 minutes.
Remove the tails from the shell by grabbing the end of the tail and cracking it backward. The lobster meat should release from the shell. Chop the lobster meat into chunks as desired and place in a mixing bowl. Add remaining ingredients and stir to combine. Season to taste.
Serve as is on a bed of romaine, on a bagel, or in a hollowed out sourdough loaf. For New Year’s Eve, I personally recommend serving it in a martini glass as an appetizer.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
