Best 4 Lobster Salad With Green Beans Tomatoes And Basil Recipes
Prepare to tantalize your taste buds with a delightful Lobster Salad that combines the luxuriousness of lobster with a vibrant medley of fresh vegetables and herbs. This exquisite salad features succulent lobster meat tossed in a tangy dressing, complemented by crisp green beans, juicy tomatoes, and aromatic basil.
Dive into a culinary journey with our Lobster Salad with Green Beans, Tomatoes, and Basil recipe, where each ingredient shines in perfect harmony. Discover how to select the best lobster, cook it to perfection, and create a dressing that elevates the flavors of the salad.
For a lighter and refreshing option, explore our Lobster Salad with Avocado and Grapefruit recipe. This salad boasts a vibrant combination of lobster, ripe avocado, tangy grapefruit, and a zesty dressing, making it a perfect choice for warm summer days.
If you're looking for an elegant appetizer or a sophisticated side dish, our Lobster Salad with Mango and Coconut recipe is sure to impress. This tropical-inspired salad combines the sweetness of mango, the creaminess of coconut, and the delicate flavor of lobster, all bound together by a subtly sweet dressing.
For a classic and timeless lobster salad experience, try our Traditional Lobster Salad recipe. This recipe captures the essence of a traditional lobster salad, featuring tender lobster meat, crisp celery, red onion, and a creamy mayonnaise-based dressing. Perfect for special occasions or a delightful lunch, this salad is a true crowd-pleaser.
LOBSTER, GREEN BEAN & RADICCHIO SALAD
This festive seafood starter, finished with a garlicky basil dressing, can be prepared ahead - ideal for a fuss-free dinner for two
Provided by Alex Hollywood
Categories Fish Course, Starter
Time 40m
Number Of Ingredients 9
Steps:
- To prepare the lobster, separate the claws from the tail. Crack the claws with a rolling pin and pick out the meat. Remove the shell from the lobster tail, cut the tail in half and discard the intestine. Break off the legs then roll a rolling pin over them to push out any meat. Cut all the meat into bite-sized pieces, cover and put in the fridge.
- Put a small saucepan of salted water on to boil. Add the potatoes and simmer for 15 mins until cooked but not broken up. Lift the potatoes out of the water and leave to one side to cool. Add the green beans to the hot water and boil for 3 mins until just cooked. Drain the beans and run under cold water. Put the cooled potatoes and beans in the fridge to chill.
- To make the basil dressing, blitz the pine nuts, most of the basil (saving a few leaves to finish), the garlic and red wine vinegar in a small food processor. With the motor running, slowly drizzle in the olive oil. The dressing should be fairly smooth but still have some texture. Season and set aside.
- When you are ready to serve, cut the potatoes into 1cm-thick slices, put in a bowl and mix with half the dressing. Arrange the radicchio and green beans on two serving plates, top with the potato slices and finally the chilled lobster. Drizzle over the rest of the dressing, top with the reserved basil leaves and serve.
Nutrition Facts : Calories 485 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 54 grams protein, Sodium 2.1 milligram of sodium
GREEN BEANS WITH TOMATOES & BASIL
Here's a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES
Steps:
- Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
- When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
- Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.
LOBSTER SALAD WITH GREEN BEANS, APPLE, AND AVOCADO
Provided by Patricia Wells
Categories Salad Quick & Easy Yogurt Dinner Lunch Apple Seafood Lobster Avocado Green Bean Spring Summer Healthy Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Prepare a large bowl of ice water.
- 2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)
- 3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
- Cook the lobster meat perfectly. Overcooked lobster is tough and chewy, so be careful not to overcook it. Lobster is cooked when it is opaque and white throughout and the meat flakes easily with a fork.
- Don't be afraid to experiment with different ingredients. This recipe is just a starting point. You can add other vegetables, herbs, or even fruits to your salad.
- Make sure to chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
Conclusion:
Lobster salad with green beans, tomatoes, and basil is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next party or potluck.
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