Lobster Salad with Lemon Garlic Pita Wedges

I love fresh lobster salad. This recipe can be used as a lobster roll substitute as well. Just toast up some hot dog buns and serve the salad in them as opposed to the garlic pita wedges. If you really want to take the flavor to the next level, before you toast the hot dog buns, spread some butter and sprinkle some garlic powder on them to create garlic bread hot dog buns.

Ingredients

• 2 tablespoons salt
  
• 1 (1 1/2-pound)live Maine lobster
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon grated lemon rind
  
• 1 tablespoon fresh lemon juice
  
• 1/2 teaspoon ground coriander
  
• 1/4 teaspoon salt
  
• 1 tablespoon minced red onion
  
• 2 tablespoons minced yellow bell pepper
  
• 2 tablespoons chopped Italian parsley
  
• Lemon-Garlic Pita Wedges

Directions
Bring a large pot of water to a boil; add 2 tablespoons salt to water. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 6 minutes. Drain and cool. Remove meat from claws and tail; coarsely chop. Chill lobster meat. Combine mayonnaise and next 4 ingredients in a medium bowl; mix well. Stir in onion, bell pepper, and parsley. Add chilled lobster; toss to coat. Serve Lobster Salad with Lemon-Garlic Pita Wedges.
Source:Salad & Lemon Garlic Pitas

Lobster Salad with Glass Noodles & Jicama

This fresh lobster salad recipe calls for Asian style glass noodles. These cool looking noodles really make the presentation pop!

Ingredients

• 5 (1 1/4- to 1 1/2-lb) live lobsters
  
• 1/2 cup fresh lime juice
  
• 1 1/2 tablespoons packed light brown sugar
  
• 1 teaspoon dry mustard
  
• 1 teaspoon salt
  
• 1/3 cup canola oil
  
• 3 to 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
  
• 3 tablespoons coarsely chopped fresh basil
  
• 3 tablespoons coarsely chopped fresh cilantro
  
• 2 tablespoons coarsely chopped fresh mint
  
• 1 (1/2-lb) piece jicama, peeled, then cut into 1/16-inch-thick matchsticks with slicer (see special equipment, below; about 2 cups)
  
• Flaky sea salt such as Maldon
  
• Special equipment: an adjustable-blade slicer fitted with julienne blade

Directions
Plunge 2 lobsters headfirst into a 10- to 12-quart pot of boiling salted water and cook, covered, 6 minutes for 1 1/4-pound lobsters or 7 minutes for 1 1/2-pound lobsters, from time lobsters enter water. Transfer with tongs to sink to drain. Return water to a boil and cook remaining lobsters in 2 batches in same manner. When lobsters are cool enough to handle, remove meat from tail and claws. Discard tomalley, any roe, and shells, then scrape off any coagulated white albumin from meat with point of a small knife. Cut meat into 3/4-inch pieces and chill, covered, at least 1 hour. Make dressing: Blend lime juice, brown sugar, mustard, and salt in a blender until combined. With motor running, add oil in a slow, steady stream and blend until dressing is emulsified. Chill, covered, until ready to use. Prepare noodles: Soak noodles in cold water until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with kitchen shears. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles well and rinse under cold water until cool, then drain well again. Assemble salad: Stir together lobster, herbs, and 6 tablespoons dressing. Toss together noodles, jicama, remaining dressing, and table salt to taste, then divide among 6 plates and top each serving with a mound of lobster salad. Sprinkle with sea salt and serve immediately.
Source:Glass Noodles

Lobster Pineapple Salad with Basil & Mint

If you are looking to make a lasting impression, this meal has such a fantastic presentation! The Pineapple and apple pair so nicely with the basil and mint flavors. This seafood salad recipe will have your taste buds dancing!

Ingredients

• 2 1.25lb live lobsters
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 firm-ripe baby pineapples with leaves, halved lengthwise
  
• 1/4 cup peanut or vegetable oil
  
• 1 garlic clove, smashed
  
• 2 tablespoons fresh lime juice
  
• 1 tablespoon Asian fish sauce
  
• 1 tablespoon sugar
  
• 1 small shallot, thinly sliced
  
• 1 red bell pepper, cut into 1/4-inch dice
  
• 1 teaspoon minced fresh Serrano Chile, including seeds
  
• 3 tablespoons chopped fresh mint
  
• 2 tablespoons chopped fresh basil

Directions
Plunge lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool. Remove meat from claws, joints, and tails. Discard (or save for another use) tomalley, any roe, and shells. Cut meat into 1/2-inch pieces and sprinkle with salt and pepper. While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces. Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes. Discard solids. Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic. Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved. Add shallot, bell pepper, pineapple pieces, Chile, and herbs. Toss lobster with pineapple mixture and serve mounded in pineapple shells.
Source:Salad

Coconut Shrimp Salad

Three of my favorite cooking ingredients are combined into one fantastic summer dinner specialty. This is another recipe that can use lobster, crab or shrimp so pick your poison and get cooking!

Ingredients

• Cooking spray
  
• 1/2 pound large shrimp, peeled and deveined
  
• 1/2 teaspoon salt, divided
  
• 1 cup fresh or frozen corn kernels, thawed (about 2 ears)
  
• 1/3 cup finely chopped onion
  
• 1/3 cup chopped fresh cilantro
  
• 1/3 cup diced peeled avocado
  
• 1 jalapeño pepper, seeded and chopped
  
• 3 tablespoons fresh lemon juice
  
• 2 teaspoons extra virgin olive oil
  
• 6 cups torn Boston lettuce (about 3 small heads)
  
• 1/4 cup flaked sweetened coconut, toasted

Directions
Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp and 1/4 teaspoon salt; cook 4 minutes or until shrimp are done, turning once. Remove from the pan. Coarsely chop shrimp. Combine corn and the next 5 ingredients (through jalapeno) in a medium bowl. Gently stir in the shrimp. Combine juice, oil, and remaining 1/4 teaspoon salt, stirring with a whisk. Drizzle juice mixture over shrimp mixture; toss gently to coat. Divide lettuce among each of 4 plates; top with shrimp mixture. Sprinkle evenly with toasted coconut.
Source:Coconut Salad

Tarragon Lobster Salad

Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, fish and egg dishes. No wonder it does so well with lobster! Try this fantastic Lobster Tarragon Salad recipe when you have the chance! It's easy enough to prepare for lunch and fancy enough to bring as a hostess gift!

Ingredients

• 4 (1 1/2-lb) live lobsters
  
• 1/4 cup finely chopped shallot
  
• (1 large) 3 tablespoons fresh lemon juice
  
• 1/3 cup mayonnaise
  
• 2 tablespoons finely chopped fresh tarragon
  
• (optional): hot dog buns (preferably top-split), buttered and grilled or toasted if desired

Directions
Plunge 2 live lobsters headfirst into an 8-quart pot of boiling salted water. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, and then transfer with tongs to sink to cool. Return water to a boil and cook remaining 2 lobsters in same manner. While lobsters are cooking, combine shallot, lemon juice, and 1/2 teaspoon salt in a large bowl and let stand at room temperature 30 minutes. When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells. Cut meat into 1/2-inch pieces. Whisk mayonnaise, tarragon, and 1/4 teaspoon black pepper into shallot mixture. Add lobster meat and toss gently to coat.
Source:Tarragon

Crab Salad with Ginger & Orange Dressing

This great crab recipe has a fantastic Asian flair you will find yourself yearning for time and again! I prefer using Dungeness Crab meat for this recipe, but you can also use Snow Crab, Alaskan King Crab or Jonah Crab.

Ingredients

• 3 tablespoons vegetable oil
  
• 3 large scallion whites, thinly sliced
  
• 1 large scallion green, thinly sliced
  
• 1 tablespoon minced fresh ginger
  
• 2 tablespoons sake
  
• 1 tablespoon rice vinegar
  
• 1 teaspoon soy sauce
  
• 1 teaspoon sugar
  
• 1 pound Dungeness Crab meat
  
• Salt and freshly ground pepper
  
• 1/2 teaspoon granulated dried orange peel

Directions
In a large skillet, heat the oil. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute. Add the crab meat and scallion green and toss lightly to coat. Season with salt and pepper. Transfer the salad to a platter and sprinkle with the granulated orange peel. Serve at room temperature or lightly chilled.
Source:Orange Peel