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- 3 1 1/4-pound live lobsters
- 3/4 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
- 1 large red onion, thinly sliced
- 1 pound plum tomatoes, halved, seeded, diced (about 2 cups)
- 1 cup fresh corn kernels (cut from 2 large ears of corn)
- 1/2 cup (packed) thinly sliced fresh basil leaves
- 1/4 cup fresh lemon juice
- Additional fresh basil leaves
Bring large pot of salted water to boil. Drop 1 lobster headfirst into water. Boil until just cooked through, about 10 minutes. Using tongs, transfer lobster to baking sheet. Repeat with remaining lobsters. Cool lobsters. Twist claws and tails off lobsters. Crack claws and claw joints; remove meat. Remove lobster meat from tails. Cut lobster meat into 1/2-inch cubes. DO AHEAD Can be made 1 day ahead; cover and chill.
Steam potatoes until just tender, about 10 minutes. Transfer to large bowl and cool. Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add onion; sauté until golden and crisp, about 12 minutes. Cool onion.
Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat. Season with salt and pepper. Add lobster and onion to potatoes; mix in lemon juice. Mound lobster and potato salad in center of platter. Spoon tomato and corn salad around. Garnish with additional basil leaves.
Summer Chopped Veggie Salad
Chopped salads are nothing knew, in fact if you did a search on the Internet you would see thousands of different variations. Crisp, colorful veggies tossed into a light vinaigrette, it just screams healthy and fresh!
The vegetables you choose are up to you, in the past I’ve added things like peas, asparagus, carrots, radishes, raw zucchini, yellow squash and even jalapeno , I’ve added cheese, different herbs, but mostly I like to keep it pretty simple and above all colorful!
This time I added green and yellow wax beans, something I saw Martha do on one of her shows, it’s a great addition for the color and texture it gives, and I always use planks of fresh corn for the taste and visual.
Don’t get me wrong, this is not the quickest salad to make, you have to do some chopping, after all it is a chopped salad, but I find it therapeutic. Play some music, watch a TV show or just drift into your own thoughts, it will go by fast. You can chop all your veggies the day before then mix everything together the day of.
This salad couldn’t be more perfect as a side to all your summertime cookouts or just make it and eat it for lunch for a few days plus there’s no mayo required, so that’s a good thing with the summer heat.
Chop and then dress adding more or less, it’s up to you, be creative!
Native lobster salad, summer vegetables, lobster mayonnaise
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Cobb-Style Lobster Salad Recipe
The Cobb Salad is named after Robert Cobb, the owner of the Brown Derby restaurant in Hollywood. It was created in 1937 when he entered the kitchen very hungry one night and pulled out whatever was in the refrigerator. The hearty salad was so delicious he had to put it on the menu and it became an instant hit.
It differs from a Chef Salad in that the Chef’s Salad typically doesn’t contain avocado and has a mixture of deli meats, just like I used when I turned the basic idea into a Chef Salad on a Stick Appetizer or tucked into some Chef Salad Lettuce Wraps.
This Cobb-Style Lobster Salad recipe is a sophisticated, yet simple twist that adds a fresher, summery flair to this salad. Lobster tail makes this salad taste and feel luxurious. But a little goes a long way when paired with fresh greens and veggies, smoky bacon, rich avocado, tangy blue cheese, and a quick and easy deviled egg. Experience this foodie bliss any time you like.
What is in Cobb Salad?
Cobb salad typically contains chicken, bacon, avocado, hard boiled eggs, blue cheese, and tomatoes on a bed of lettuce. It is typically dressed with a red wine vinaigrette.
However, there are many variations on the Cobb Salad. In this Cobb Salad with Lobster, there are a few swaps and additions for this summertime version of the traditional recipe.
Here is a brief overview so you can see just how easy it is to make. Scroll down to the printable recipe card for the full quantities and details.
But don’t skip my PRO TIPS below!
- Butter lettuce
- Grape or cherry tomatoes
- Lobster Tails
- Blue cheese
- Deviled eggs – you can stick with the classic hard boiled egg or swap it out for these healthier deviled eggs without mayo
- Salad dressing – you can use a store bought or homemade Garlic and Herb Vinaigrette or Champagne Vinaigrette, or try this Creamy Sherry Wine Vinaigrette
- Pot or Instant Pot to make your hard boiled eggs
- Sharp knife – this avocado tool is also pretty handy for cutting, pitting, and slicing your avocado
- Cutting board
- Baking dish
- Salad bowl and tongs
Summer Lobster Salad with Sauvignon Blanc
Stelle is the newest restaurant in the deluxe Gansevoort Turks + Caicos resort in Providenciales, the island outpost of the New York City-based luxury hotel. Executive Chef Kevin Hudson uses local Caribbean delicacies to craft Mediterranean-inspired fare, like this exotic lobster salad. Perfect for a small first course, this dish channels the summer through its ravishing colors and striking flavors.
1 medium white onion, sliced into large medallions
2 thyme sprigs
2 lemons, sliced in half
2/3 cup dry white wine
Salt, to taste
2 medium South Caicos spiny lobsters, about 9 ounces each (local spiny lobster may be substituted)
1 cup white vinegar
½ cup sugar
1 piece lemongrass, about 3&ndash4 inches long
1 piece fresh ginger, about 2&ndash3 inches long, cut into large chunks
1&frasl8 red onion, sliced paper thin
¼ bulb fennel, sliced paper thin
½ cucumber, seeds removed, sliced paper thin
¼ honeydew, rind removed, sliced paper thin
¼ cantaloupe melon, rind removed, sliced paper thin
Watercress sprig, to garnish
In a large saucepan over medium-high heat, boil 4 cups of water with the white onion, thyme, lemons and wine. Season with salt and add the lobsters. Boil the lobsters until they are cooked through, about 6 minutes, then remove to cool. Once cool, remove the meat from the shells and chop roughly.
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In a medium saucepan, create a pickling liquid by bringing the vinegar, cup of water, sugar, lemongrass and ginger to a boil. Once boiling, discard the lemongrass and ginger. In a small bowl, combine the red onion and fennel pour the liquid on top and allow the red onion and fennel to steep until the onion&rsquos flesh becomes soft. Remove the onion and fennel to a holding container, reserving 3 tablespoons of the pickling liquid for the citrus vinaigrette (recipe available at www.winemag.com/hudson). In a large bowl, toss the cucumber, melon and pickled vegetables with the citrus vinaigrette.
To serve, place half of the seaweed (recipe available at www.winemag.com/hudson) in a small mound on the center of a plate. Layer the cucumber, melon and pickled vegetables, and top with half of the lobster. Garnish each plate with a sprig of watercress. Serves 2.
2 tablespoons orange marmalade
Juice of 1 lemon
½ cup vegetable oil
Salt, to taste
Make the vinaigrette by combining the reserved pickling liquid, orange marmalade and lemon juice in a small bowl. Slowly whisk in the oil to create an emulsion and season with salt.
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon sesame seeds
½ cup seaweed, such as kelp
For the spiced seaweed, mix the soy sauce, honey, sesame oil and sesame seeds in a medium bowl. Add the seaweed and toss to coat with the dressing.
Hudson recommends Merry Edwards&rsquos 2010 Sauvignon Blanc (91 points, $30) from the Russian River Valley. He notes that the wine&rsquos time spent maturing in French oak adds complexity to its lively notes of melon, citrus and mineral, creating a natural pairing for warm weather and this fresh lobster recipe.
- 5 Tablespoons butter
- 1 shallot, finely diced
- 1/4 Cup white balsamic vinegar
- 1 Tablespoon chopped fresh thyme
- 1 Tablespoon chopped fresh parsley
- 3 Pounds cooked lobster meat, tails and claws, roughly chopped
- 1 lemon
- Salt and pepper, to taste
- 1 Pound cooked trimmed green beans
- Three 14-ounce cans quartered artichokes
- Three 10-ounce package cherry tomatoes
- 2 heads of butterhead lettuce, leaves removed
- Two 10-ounce packages Niçoise olives
- 3 Tablespoons olive oil
In a small saute pan over medium-high heat, melt 1 tablespoon of butter and cook the shallot until transluscent, about 2 minutes. Add the fresh herbs, stir, and then add the white balsamic vinear and cook until fully reduced, about 5 minutes. Melt the rest of the butter in the pan, swirling it around so that the pan is evenly coated. In a large bowl, combine the lobster meat with the juice from half the lemon, and the butter and herb mixture. Season with salt and pepper, cover, and let marinate for at least two hours.
Place the green beans, cherry tomatoes, and artichoke hearts in three separate bowls. Add 1 tablespoon of olive oil to each bowl and season wtih salt and pepper. Stir to combine and set aside.
To arrange the salad, lay the leaves of butterhead lettuce evenly on top of a square-shaped serving platter so that the tops of the leaves are facing out. Divide the green beans and arrange them pointing in the same same direction on opposite corners of the platter. Divide the tomatoes and place them next to the green beans. Nestle the artichoke hearts next to either group of vegetables, and then fill in two different spots of the platter with the olives, all the while leaving a space in the middle of the platter for the lobster. Just before plating the lobster, squeeze the other half of the lemon over and stir. Place the losbter in the center, mounding it on top of itself to make it does not overcrowd the border of vegetables.
Here are a few ideas for picnic gear that will last all season. Some I own and some are on the wish list.
Willow Picnic Basket with Lid: For romantic, small picnics, this basket is lined with lace, and rather perfect for summer picnics.
Extra Large Picnic Blanket: Whether you&rsquore off to the beach or a local park, this extra large blue and white striped picnic blanket is water-resistant and sand proof and rolls into an easy-to-carry blanket.
Coleman Power Chill Cooler: This portable, electric cooler keeps food warm and cold. It&rsquos one I purchased early this season. It&rsquos large but perfect for road trips, picnics, and camping. Plug it into your car or a portable battery.
Shop your house for wicker baskets, hand-me-down vintage blankets, and even charming quilts that can be washed. All help make the perfect picnic!
You might also like
- Buy live lobsters for this recipe. Live lobsters impart the best flavors as the lobster meat is so sweet, juicy and delicious. You can get live lobsters in many supermarkets or seafood stores.
- Buy frozen lobster tail or cooked lobster if you can&rsquot find live lobsters.
- If you can find New England split-top hot dog buns, please buy them by all means.
Octopus Poke With Kimchi
You'll be hard-pressed to find good raw octopus on the mainland, so we recommend cooking it for this poke preparation. Here, it's boiled and thinly sliced, which helps keep it tender, not tough. Because octopus can stand up to powerful flavors, we combine it with kimchi and kochukaru (Korean chili flakes), alongside the more typical poke mix-ins of sweet onion and scallions.
Plump and Tender Shrimp Cocktail
My feelings about shrimp cocktail have historically been mixed. Growing up, I saw it most often in supermarket party trays, and, while I loved the spicy horseradish sauce, I wasn't so hot on the sad rings of shrimp—almost always rubbery, slimy, or off-tasting. The cure for shrimp-cocktail heartbreak is this recipe, which keeps the sauce while improving the shellfish. To do it, we poach the shrimp in a court bouillon flavored with herbs, white wine, and aromatics, keeping the water to 170°F or lower, then chill them thoroughly. Adding the shrimp shells to the poaching liquid means that none of the shrimp flavor goes to waste.
Mexican Shrimp Cocktail
Mexican shrimp cocktail is generally made by tossing poached shrimp in a flavorful sauce of citrus juice, ketchup, cilantro, and onion. Thanks to all those strong ingredients in the sauce, you can safely skip the court bouillon from our American-style shrimp cocktail and just use water spiked with lime juice for the poaching step. As for the sauce, the high volume of ketchup leaves it too sugary for our taste to tame the sweetness, we replace some of that ketchup with tomato purée.
Colombian-Style Shrimp Ceviche Cocktail
For a Colombian-style version of shrimp cocktail, start with the same poached shrimp from above and toss it in a mixture of ketchup and mayonnaise, a dressing that's reminiscent of Thousand Island. Feel free to adjust the ketchup–mayo ratio to your liking. Additional flavor comes from lime juice, minced onion, hot sauce, and—for a tasty but nontraditional touch—some high-quality olive oil.
Another Colombian seafood preparation, this simple, elegant ceviche requires little more than shredded par-cooked lobster meat and lime juice. We add a little character to the mix by incorporating shallots, jalapeños, and cilantro, too. The key is to not overcook the lobster, but boil it very quickly before shocking it in ice water—the lime juice in the marinade will give it the rest of the "cooking" it needs.
Creamy Shrimp Dip With Shallots, Dill, and Lemon
This is the perfect recipe for when you need a party-friendly dip that's just a bit fancy, but still approachable. It starts with firm, tender shrimp, cooked with our usual poaching technique, then adds a host of flavorful ingredients—lemon-marinated shallot, celery, fresh herbs, a kick from horseradish, and aromatic ground coriander. It's all mixed into a base of equal parts mayo and sour cream for a creamy finish.
Salmon Rillettes With Chives and Shallots
Want to really go all out for your guests? Try salmon rillettes, a French spread whose ease belies its chichi name. Instead of poached shrimp, this recipe uses poached salmon—the fattiest you can find, to ensure a creamy texture—seasoned with aromatics and herbs and bound with mayonnaise. A little cayenne, shallots, and chives pump up the flavor. It's particularly delicious spread onto baguette toasts or crackers at a summer picnic, accompanied by a good bottle of wine.
Insalata di Mare (Italian Seafood Salad)
Like Peruvian ceviche, Italian seafood salad is made by tossing seafood with citrus juice and herbs. Unlike with ceviche, the seafood in this dish is cooked, with the exception (in our recipe, at least) of the scallops, which are marinated in lemon juice, ceviche-style. We combine those scallops with tender cooked shrimp, squid, and mussels, then dress it all with a light, simple mix of olive oil, lemon juice and zest, coriander, garlic, parsley, and cayenne, plus sliced fennel and celery. This salad will benefit from a night in the fridge to allow the flavors to meld.
Wicked Good Lobster Rolls
The best lobster roll is a simple one—filled with sweet lobster meat and diced celery, coated in just the barest layer of mayo. What really sets this one apart is how we cook the lobster: Boiling or steaming is traditional, but we find that the deepest lobster flavor comes through roasting. Although the lobster salad is itself chilled, it's not a true lobster roll unless it's served on a warm top-split bun toasted in butter.
Hiyashi Chuka (Cold Ramen) With Shrimp, Ham, and Vegetables
When it gets too hot for a bowl of warm ramen, hiyashi chuka steps in. It's a cold ramen preparation of noodles topped with meats and vegetables, tossed in a light dressing of soy sauce, sesame oil, rice vinegar, sugar, and grated ginger. You can top it with whatever you like—here, we use corn, sliced tomato, cooked ham, imitation crab, and plump poached shrimp.