Lobster Salad with Summer Vegetables

Name: Lobster Salad with Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave Additional fresh basil; 118 milliliters (packed) thinly sliced fresh basil leaves; 237 milliliters fresh corn kernels (cut from 2 large ears of corn); 59 milliliters fresh lemon juice; 2 kilograms live lobsters; 5 Tbsps olive oil; 473 milliliters pound plum tomatoes, halved, seeded, diced (about; 1 large red onion, thinly sliced; 340 grams red-skinned potatoes, unpeeled, cut into 1/2-inch cubes

Lobster Salad with Summer Vegetables is a gluten free, dairy free, and pescatarian recipe with 6 servings. One portion of this dish contains about 16g of protein, 13g of fat, and a total of 240 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. Head to the store and pick up red-skinned potatoes, basil leaves, corn kernels, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring large pot of salted water to boil. Drop 1 lobster headfirst into water. Boil until just cooked through, about 10 minutes. Using tongs, transfer lobster to baking sheet. Repeat with remaining lobsters. Cool lobsters. Twist claws and tails off lobsters. Crack claws and claw joints; remove meat.

Ingredients you will need

Lobster

Water

Meat

Equipment you will use

Baking Sheet

Tongs

Pot

Remove lobster meat from tails.

Ingredients you will need

Lobster Meat

Cut lobster meat into 1/2-inch cubes. (Can be made 1 day ahead; cover and chill.)

Ingredients you will need

Lobster Meat

Steam potatoes until just tender, about 10 minutes.

Ingredients you will need

Potato

Transfer to large bowl and cool.

Equipment you will use

Bowl

Heat 4 tablespoons oil in heavy large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add onion; sauté until golden and crisp, about 12 minutes. Cool onion.

Ingredients you will need

Onion

Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Basil

Corn

Cooking Oil

Equipment you will use

Bowl

Add lobster and onion to potatoes; mix in lemon juice. Season with salt and pepper. Mound lobster and potato salad in center of platter. Spoon tomato and corn salad around.

Ingredients you will need

Salt And Pepper

Potato Salad

Lemon Juice

Potato

Lobster

Tomato

Onion

Corn

Garnish with additional basil leaves.

Ingredients you will need

Fresh Basil

Equipment

Ingredients

Servings:

1leave

Additional fresh basil 118milliliters

(packed) thinly sliced fresh basil leaves 237milliliters

fresh corn kernels (cut from 2 large ears of corn)59milliliters

fresh lemon juice 2kilograms

live lobsters 5Tbsps

olive oil 473milliliters

pound plum tomatoes, halved, seeded, diced (about 1large

red onion, thinly sliced 340grams

red-skinned potatoes, unpeeled, cut into 1/2-inch cubes

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. One wine you could try is Simonnet-Febvre Petit Chablis. It has 4.4 out of 5 stars and a bottle costs about 18 dollars.