The thing that comes to mind first when thinking of lobster salad is mayonnaise and celery. Though delicious, sometimes the delicate flavor of lobster begs for a bit of a lighter touch. This salad combines big chunks of lobster with grilled corn, scallions, and avocado dressed with a light lemon vinaigrette. If you're pressed for time, many grocery stores will cook the lobster for you. Or use the tried and true large pot of water with lots of salt method.
About the author:
Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Brunch: Lobster Salad
About This Recipe
|Active time:||25 minutes|
|Total time:||35 minutes|
|Special equipment:||grill or grill-pan|
- 2 x 1.5 pound lobsters, cooked
- 1 ear corn
- 1/2 red pepper, finely chopped
- 4 scallions, finely chopped
- 1 avocado, chopped into a large dice
- 1 tablespoon lemon juice
- 1 tablespoon olive oil, plus extra for grilling corn
- 3 sprigs thyme, leaves removed
- Kosher salt and cracked black pepper
- 4-5 Bibb lettuce leaves (optional)
Pick through lobsters removing meat from shells, making sure there’s no cartilage or shell left behind. Cut or tear the large pieces of lobster into large, bite sized chunks. Place in a large bowl and reserve
Preheat grill, or grill pan, coat corn with olive oil and grill until kernels just begin to char. Allow to cool then cut kernels from corn and place in bowl with lobster. Gently toss lobster and corn with red pepper, avocado and scallions.
Whisk together lemon juice, olive oil, thyme leaves then season to taste with salt and pepper. Pour dressing over lobster mixture, and toss gently to combine. Serve on Bibb lettuce leave with a glass of sparkling wine.