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 Salad with Papaya & Onion

This is a fantastic lobster salad. It's also great served "Lobster Roll" style on a toasted hot dog bun! Bon Appetite!

Ingredients

• 6 (4-ounce) lobster tails, steamed
  
• 2 large Maui onions, thinly sliced
  
• 1 teaspoon canola oil
  
• 1 teaspoon brown sugar
  
• 2 teaspoons rice vinegar
  
• 1/4 cup fresh orange juice
  
• Vegetable oil
  
• 30 strands uncooked spaghetti
  
• 1 papaya, peeled and sliced
  
• 1 head red leaf lettuce
  
• Sesame Miso Dressing
  
• Garnishes: lobster tails, fresh chives

Directions
Cut shell of lobster tails lengthwise on the underside, using kitchen shears. Pry open tail segments; remove meat, reserving tails to use for garnish. Slice meat in 1/2-inch medallions. Cover and chill. Sauté onion in hot canola oil in a large skillet over medium-high heat 10 to 15 minutes or until tender. Stir in brown sugar, rice vinegar, and orange juice. Cover and chill. Pour vegetable oil to a depth of 2 inches into a Dutch oven; heat to 375°. Deep-fry spaghetti, a few strands at a time, for 10 seconds or until golden. Drain on paper towels. Arrange lobster medallions, onion, papaya, lettuce, and fried spaghetti; drizzle with Sesame Miso Dressing. Garnish, if desired.
Source:Papaya

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