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.
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Naseer abbasi
[email protected]This salad is simply divine! The lobster is tender and juicy, and the corn, sugar snap peas, and basil mint oil add a wonderful freshness. I highly recommend this recipe for a special occasion.
Kareem Karen
[email protected]I'm not usually a fan of seafood, but this lobster salad is an exception. The flavors are so well-balanced and the lobster is cooked perfectly. I'm definitely a fan now!
Javohir Rahimov
[email protected]This recipe is a game-changer! The lobster salad is so easy to make and it tastes like it came from a Michelin-starred restaurant. I'm definitely making this again soon.
Kylie Dickinson
[email protected]This salad is a must-try for any seafood lover. The lobster is cooked perfectly and the dressing is light and flavorful. I highly recommend it!
Precious Akutsa
[email protected]Wow! This lobster salad is incredible. The flavors are perfectly balanced and the texture is amazing. I'm so glad I tried this recipe.
Lindi Kurti
[email protected]This salad is amazing! The lobster is tender and flavorful, and the corn, sugar snap peas, and basil mint oil add a nice crunch and freshness. I will definitely be making this again.
Chowdhury Muhammed
[email protected]I've tried many lobster salad recipes, but this one is by far the best. The combination of ingredients is perfect and the dressing is to die for. I highly recommend this recipe!
Boy Romun
[email protected]This recipe is a keeper! The lobster salad is easy to make and absolutely delicious. I especially love the addition of the basil mint oil. It really takes the dish to the next level.
Sheikh Mohsin ali
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved the unique combination of flavors. The lobster was cooked perfectly and the dressing was light and flavorful.
Mimi Khan
[email protected]This lobster salad is a summer staple at our house! The corn, sugar snap peas, and basil mint oil add a refreshing twist to the classic dish. It's always a hit with guests.