lautnusantara.com - Lobster salad is a dish made from cooked lobster meat that is typically mixed with various ingredients to create a flavorful and refreshing salad. It's a popular seafood dish often enjoyed as an appetizer, light main course, or sandwich filling. Here's a simple and delicious lobster salad recipe for you:
Ingredients:
- 2 lobster tails, cooked and chopped
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 2 celery stalks, finely chopped
- 2 green onions, thinly sliced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- Lettuce leaves, for serving
- Optional: chopped fresh parsley for garnish
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Instructions:
- Start by cooking the lobster tails. You can either steam, boil, or bake them according to your preference. Once cooked, let them cool and then remove the meat from the shells. Chop the lobster meat into bite-sized pieces and set aside.
- In a mixing bowl, combine the mayonnaise, lemon juice, chopped celery, sliced green onions, and chopped dill. Mix well to combine all the ingredients.
- Gently fold in the chopped lobster meat into the mayo mixture. Make sure the lobster is evenly coated with the dressing.
- Season the lobster salad with salt and pepper to taste. Be mindful not to over-salt, as the lobster itself has a delicate flavor.
- Cover the bowl with plastic wrap and refrigerate the lobster salad for at least 30 minutes to allow the flavors to meld
- When ready to serve, line a serving platter or individual plates with lettuce leaves. This will serve as a bed for the lobster salad.
- Spoon the chilled lobster salad onto the lettuce leaves.
- If desired, garnish the lobster salad with some chopped fresh parsley for a pop of color and added freshness.
- Serve the lobster salad immediately as a light and refreshing appetizer or main course. You can also serve it with some toasted bread or rolls on the side.
Enjoy your homemade lobster salad! Feel free to customize the recipe by adding other ingredients like diced avocado, cherry tomatoes, or cucumber for extra flavor and texture.
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