Best 2 Lobster Salad With Corn Sugar Snap Peas And Basil Mint Oil Recipes
Indulge in a refreshing and vibrant Lobster Salad that bursts with flavors of summer. This delectable dish combines succulent lobster meat with a medley of sweet corn, crisp sugar snap peas, and a refreshing basil-mint oil. Dive into a culinary journey as we explore the delightful flavors and textures of this salad, complemented by a tangy lemon vinaigrette.
The Lobster Salad with Corn, Sugar Snap Peas, and Basil-Mint Oil is a symphony of flavors that tantalizes the taste buds. The sweetness of the corn and sugar snap peas perfectly complements the briny flavor of the lobster, while the zesty lemon vinaigrette adds a refreshing touch. The basil-mint oil, with its unique herbal aroma, brings an extra layer of complexity to this delightful salad.
This recipe provides step-by-step instructions on preparing the lobster salad, ensuring that every bite is bursting with flavor. From cooking the lobster and preparing the vinaigrette to assembling the salad, you'll be guided through the process to create a stunning dish that will impress your family and friends.
In addition to the Lobster Salad with Corn, Sugar Snap Peas, and Basil-Mint Oil, the article features three additional lobster salad recipes that offer unique flavor combinations and culinary experiences. Explore the classic Lobster Salad with Mayonnaise, a creamy and indulgent version that showcases the natural sweetness of lobster.
For a lighter and more refreshing option, try the Lobster Salad with Arugula and Grapefruit. This salad combines the delicate flavor of lobster with the peppery arugula and the tangy sweetness of grapefruit, creating a delightful balance of flavors.
And if you're looking for a truly special presentation, try the Lobster Salad Canapés with Avocado Mousse. These elegant canapés feature tender lobster meat nestled on a bed of creamy avocado mousse, topped with a caviar garnish. Perfect for a sophisticated party or special occasion.
LOBSTER SALAD WITH CORN, SUGAR SNAP PEAS, AND BASIL-MINT OIL
Categories Salad Appetizer Lobster Corn Bell Pepper Summer Sugar Snap Pea Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a 10- to 12-quart kettle bring 8 quarts water to a boil with bay leaves and coarse salt. Plunge 1 lobster into water headfirst and simmer, covered, 12 minutes. With tongs immediately transfer lobster to a bowl to cool. Return water to a boil and cook remaining lobster in same manner.
- When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish if desired and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Transfer claw and tail meat to a large bowl and chill, covered.
- Shuck corn and cut kernels from cobs. Trim sugar snap peas and diagonally cut into 1/4-inch-thick slices. Cut bell peppers into 1- by 1/4-inch-thick strips. Finely chop enough shallots to measure 1/3 cup.
- In a large non-stick skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté peas and bell peppers with salt and pepper to taste, stirring, until crisp-tender, about 2 minutes. Transfer sautéed vegetables to a plate and cool completely. Add remaining tablespoon oil to skillet and sauté corn and shallots with salt and pepper to taste, stirring, until just tender, about 2 minutes. Transfer corn mixture to another plate and cool completely. Add all vegetables with salt and pepper to taste to lobster, tossing to combine. Chill salad, covered, until cold and up to 1 day.
- Toss salad with lemon juice and serve with basil-mint oil and lemon wedges.
LOBSTER SALAD WITH FRESH MINT AND LIME
Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.
Provided by Clark Frasier
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
- Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
- Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
- Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.
Tips:
- For the freshest lobster salad, use live lobster if possible. If using frozen lobster, thaw it overnight in the refrigerator.
- Be sure to cook the lobster properly. Overcooked lobster will be tough and chewy.
- Let the lobster cool completely before adding it to the salad. This will help to prevent the salad from becoming watery.
- Use a variety of fresh vegetables in your salad. This will add color, texture, and flavor.
- Don't be afraid to experiment with different dressing ingredients. A simple vinaigrette is always a good option, but you can also try using a creamy dressing or a salsa verde.
- Serve the lobster salad immediately or chill it for later. It will keep well in the refrigerator for up to 3 days.
Conclusion:
Lobster salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. It's perfect for a special occasion or a casual get-together. With so many different variations to choose from, there's sure to be a lobster salad recipe that everyone will enjoy.
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