Best 3 Warm Lobster Salad Recipes

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Indulge in the culinary delight of warm lobster salad, a harmonious blend of succulent lobster meat, crisp vegetables, and a tantalizing dressing. This dish is a symphony of flavors and textures, offering a delightful balance between the sweetness of the lobster, the crunch of fresh vegetables, and the tangy-sweet dressing. The recipes in this article will guide you through the process of creating this delectable dish, providing variations to cater to diverse preferences. Whether you prefer a classic mayonnaise-based dressing or a more vibrant citrus vinaigrette, these recipes have got you covered. Additionally, you'll find tips on selecting the best lobster and suggestions for delectable accompaniments to elevate your dining experience.

Here are our top 3 tried and tested recipes!

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING



Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
  • Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
  • Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
  • Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
  • Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

WARM LOBSTER SALAD



Warm Lobster Salad image

Provided by Maguy Le Coze

Categories     Salad     Leafy Green     Shellfish     Poach     Low Carb     Dinner     Lunch     Lobster

Yield Makes 4 servings

Number Of Ingredients 9

4 (1-pound) lobsters
1 recipe lobster stock
1/2 cup vinaigrette
Fine sea salt, to taste
Freshly ground white pepper, to taste
6 cups mesclun (baby greens)
1 shallot, peeled and finely diced
1 teaspoon fresh lemon juice
1 bunch fresh chervil, for garnish

Steps:

  • 1. Kill the lobsters and poach them according to the directions in Poaching Lobster (do not shell the tail meat). Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips. Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat. Cut the tails, with the meat still adhering to the shell, on the diagonal into 1/2-inch-wide slices. Refrigerate the lobster meat.
  • 2. Put the lobster stock in a saucepan and bring it to a boil over high heat. Lower the heat slightly and simmer, skimming occasionally, until the stock has reduced to 1/3 cup, about 10 minutes. Put the sauce in a bowl and let it cool slightly. Whisking constantly, slowly drizzle in the vinaigrette. (The recipe can be made to this point up to several hours ahead; refrigerate the sauce).
  • 3. To serve, preheat the oven to 550 degrees. Spread the lobster on a baking sheet in a single layer and season it with salt and pepper. Spoon 1/4 cup of the sauce over the lobster. Put the rest in a small saucepan and warm it gently over low heat. Put the lobster in the oven just until warmed through, about 1 minute.
  • 4. Put the mesclun in a bowl and toss with the shallot, tarragon, and lemon juice. Toss with 6 tablespoons of the sauce. Mound the salad in the center of 4 dinner plates. Arrange the lobster tail slices in a circle around the salad, with the crescent backs of the shells facing the rim of the plate. Scatter the claw meat over the salad.
  • 5. Spoon the remaining sauce over the tail slices and top each one with a small sprig of chervil. Put a large sprig of chervil on top of each salad and serve immediately.

WARM LOBSTER SALAD WITH ARUGULA AND TRUFFLE OIL



Warm Lobster Salad With Arugula and Truffle Oil image

I found this off of truffle-oil.com and am posting it here to save it. I haven't made it yet, so if someone has, please let me know how it is. One of these days I'll get around to buying some truffle oil and giving this a go. It sounds like it would be a very eye-appealing salad, too. The website offered the tips of using fresh herbs and not overcooking the lobster. I'm guessing on the yield and times, so please inform me of them when you make this.

Provided by Marla Jones

Categories     Lobster

Time 45m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 11

4 lbs lobsters, cooked, shelled and diced
2 fennel bulbs, shaved as thin as possible
2 lbs ripe tomatoes, red and yellow
1 large red vine ripe tomatoes
3 bunches arugula, picked and cleaned
1 ounce white truffle oil
3 ounces extra virgin olive oil
2 ounces white balsamic vinegar
1 juiced lemon
1 bunch fresh tarragon, cleaned and chopped
salt and pepper

Steps:

  • Peel the large red tomato and puree it in a blender until smooth.
  • Drizzle in 2 ounces of olive oil and the balsamic vinegar.
  • Season with salt and pepper to taste and pour into a bowl.
  • Add the fresh tarragon and set aside.
  • In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
  • Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
  • Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
  • Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
  • Toss with the warm tarragon dressing and season to taste.
  • Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
  • Top with the lobster-tomato salad and serve immediately.
  • Do not make the dish ahead of time.

Tips:

  • Fresh lobster is key: Use live or freshly cooked lobster for the best flavor and texture. Look for lobsters with a firm body, no missing limbs, and a bright, reddish-brown color.
  • Cook the lobster properly: To prevent overcooking, boil the lobster for 1-1.5 minutes per pound, or until the meat is opaque and firm. You can also steam or grill the lobster.
  • Prepare the salad in advance: The salad can be made up to 24 hours in advance, allowing the flavors to meld. Just store the salad in the refrigerator until ready to serve.
  • Serve the salad warm: The salad is best served warm, so reheat it gently before serving. You can also serve it cold, if desired.

Conclusion:

This warm lobster salad is a delicious and elegant dish that is perfect for a special occasion. The lobster is tender and succulent, and the salad is flavorful and refreshing. With its combination of fresh ingredients and vibrant flavors, this salad is sure to impress your guests.

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