Cooking with Judith

Lobster Salad

I love lobster. Any lobster. My personal record was devouring five small Maine lobsters that were barbequed on a sand dune in Maine. Baked, boiled, cold—it doesn’t matter. When I do lobster tails, I make an extra, or two, for later. The “later” will become a delectable salad—or lobster rolls with hot dog buns! For the salad, I love a warm piece of Sourdough bread. Add your favorite white wine … or for me, a tall, iced tea. When I first made this, John cleaned his plate—“Delicious,” was all that came out of his mouth.

Lobster cooking

If you are boiling your whole lobsters or the tails, fill your pot with hot water and add herbs and spices—several sprigs of parsley, peppercorns, one tsp of paprika, maybe a bay leaf or two, 3 lemons squeezed for the juice, 2 cloves of garlic, 1 tsp red pepper flakes. You will cook for around 8-9 minutes, depending on the size. Pull out, cool to room temperature and crack to get the meat out. You will need strong scissors to break through the shell. Cut into bite size pieces.

If baking your lobster, you are going to split the lobster on the outer curved side and pop out the meat. At this point, I have melted butter with garlic as a baster. Cook for about 8-9 minutes. Cool to room temperature and cut into bite size pieces.

Serves 4

… plus warm Sourdough Garlic bread

For Salad … Lunch or Dinner

ingredients

1 C mayonnaise

1 tsp garlic powder

2 tsp Dijon mustard

2 tsp sweet chili sauce

½ fresh squeeze lemon juice

½ C celery, diced

½ C champagne vinegar

2 tsp minced fresh tarragon, dried is also OK

2 tsp minced fresh chives, plus more for serving

Salt and Pepper to taste

3 lobster tails

putting it all together

Mix all together. Add lobster. This is a moist salad … not dry.

Lemon – sliced at serving, optional … Definitely warm Sourdough garlic bread.

Butter lettuce leaves, for serving into—I also use ½ of iceberg, and chop into salad. You may want to have sliced lemon to squeeze over finished serving—eater’s choice.