Deconstructed Lobster Salad

Name: Deconstructed Lobster Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 1 pinch Pinch of freshly ground black pepper; 2 Tbsps capers, drained; 8 celery sticks with leaves attached, sliced in half lengthwise and then crosswise; 2 Tbsps chopped dill; 2 servings Crushed ice; 1 pinch Pinch of kosher salt; 2 servings Lemon Mayonnaise (see recipe); 2 Tbsps lemon juice; 1 teaspoons lemon zest; 907 grams lobsters, cooked and sliced in half lengthwise; 118 milliliters good mayonnaise; 1 Loaf sourdough bread, sliced

If you have about 15 minutes to spend in the kitchen, Deconstructed Lobster Salad might be an awesome dairy free and pescatarian recipe to try. This recipe serves 2. One portion of this dish contains roughly 46g of protein, 48g of fat, and a total of 1104 calories. Head to the store and pick up pepper, lemon zest, mayonnaise, and a few other things to make it today. It works well as a pricey main course. Deconstructed Lobster Salad, Deconstructed Guacamole Salad, and Deconstructed Falafel Salad are very similar to this recipe.

Instructions

Watch how to make this recipe.

Pour the crushed ice onto a serving platter and place a small bowl and a drinking glass in the middle of the platter. Arrange the lobster halves on top of the ice.

Ingredients you will need

Crushed Ice Cubes

Lobster

Ice

Equipment you will use

Bowl

Pour the Lemon Mayonnaise in the small bowl and place the celery sticks in the glass. Arrange bread slices around the outside edge of the platter and serve.

Ingredients you will need

Celery Rib

Mayonnaise

Bread

Lemon

Equipment you will use

Bowl

Place the mayonnaise, lemon zest, lemon juice and capers in a medium bowl and whisk together.

Ingredients you will need

Lemon Juice

Lemon Zest

Mayonnaise

Capers

Equipment you will use

Whisk

Bowl

Add the dill, salt and pepper and whisk again.

Ingredients you will need

Salt And Pepper

Dill

Equipment you will use

Whisk

Equipment

Bowl

Whisk

Ingredients

Servings:

1pinch

Pinch of freshly ground black pepper 2Tbsps

capers, drained 8

celery sticks with leaves attached, sliced in half lengthwise and then crosswise 2Tbsps

chopped dill 2servings

Crushed ice 1pinch

Pinch of kosher salt 2servings

Lemon Mayonnaise (see recipe)2Tbsps

lemon juice 1teaspoons

lemon zest 907grams

lobsters, cooked and sliced in half lengthwise 118milliliters

good mayonnaise 1Loaf

sourdough bread, sliced

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Three Sticks Durell Vineyard Origin Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 50 dollars.

Three Sticks Durell Vineyard Origin Chardonnay

White gold in the glass with aromas of lemon blossom and fresh fig, this wine offers a refreshing take on Durell Vineyard. Fermented in concrete eggs, the wine exhibits Durell's signature minerality juxtaposed with a smooth and round mouthfeel. Ageing on the lees in stainless steel barrels develop palate presence, fresh citrus fruit enlivens the wine. Hints of summer peach highlight the long, luscious finish.