Lobster Salad... One to try for sure.
Posted: Wed Jul 25, 2007 10:05 pm
This ones a home run. Everytime. I've also made it with shrimp (make sure they are grilled and prepared the same as the lobster.
Lobster Salad
1/4 cup red wine vinegar
1 large pinch saffron threads
1 tablespoon honey
1 cup best-quality mayonnaise
2 cloves finely chopped garlic
Salt and freshly ground pepper
2 Tablespoons melted butter
Lawry’s Seasoning Salt
1-2 Head Romaine lettuce washed dried, and chopped.
½ cup chopeed Green Onions.
2 6-8 oz Lobster tails uncooked and halved lengthwise.
Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat until mixture starts to reduce, about 3 minutes. Turn off the heat and let mixture cool to room temperature. In a small bowl ( I use a Mini Food Processor), mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
In a medium bowl, combine the lobster and saffron mayonnaise to the mixture and stir well. Season with salt and pepper to taste.
Preheat the grill to medium-high. Place Lobster on Skewers lengthwise( I do this to keep the tails from curling, so the outside gets grilled evenly), and brush with butter and season with Lawry’s Seasoning Salt. Grill until done (about 5 minutes).
Cut Lobster into bite size pieces and toss with Romaine lettuce and dressing. Top with Green onions.
I promise this one goes over the fences.
Lobster Salad
1/4 cup red wine vinegar
1 large pinch saffron threads
1 tablespoon honey
1 cup best-quality mayonnaise
2 cloves finely chopped garlic
Salt and freshly ground pepper
2 Tablespoons melted butter
Lawry’s Seasoning Salt
1-2 Head Romaine lettuce washed dried, and chopped.
½ cup chopeed Green Onions.
2 6-8 oz Lobster tails uncooked and halved lengthwise.
Add vinegar, saffron, and honey to a small skillet and bring to a simmer over medium-high heat until mixture starts to reduce, about 3 minutes. Turn off the heat and let mixture cool to room temperature. In a small bowl ( I use a Mini Food Processor), mix together the mayonnaise, garlic, and cooled vinegar mixture. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
In a medium bowl, combine the lobster and saffron mayonnaise to the mixture and stir well. Season with salt and pepper to taste.
Preheat the grill to medium-high. Place Lobster on Skewers lengthwise( I do this to keep the tails from curling, so the outside gets grilled evenly), and brush with butter and season with Lawry’s Seasoning Salt. Grill until done (about 5 minutes).
Cut Lobster into bite size pieces and toss with Romaine lettuce and dressing. Top with Green onions.
I promise this one goes over the fences.