CREAMY DIJON-DILL POTATO SALAD
I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.
Provided by Dave Lieberman
Categories side-dish
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
- Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
- Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
- When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.
LOBSTER SALAD
Provided by Geoffrey Zakarian
Time 1h5m
Yield 4 appetizers or 2 mains
Number Of Ingredients 19
Steps:
- Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and then add the halves. Season the liquid with salt until it tastes as salty as the ocean. Bring to a boil; reduce the heat to a simmer.
- Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head. (The lobster may continue to move for a few minutes.)
- Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body.
- Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes.
- Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature.
- Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine. With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy. Scrape into a bowl and set aside.
- Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife. Wiggle the knife until a crack runs through the claw.
- Repeat on the opposite edge, if necessary, to make the crack bisect the shell. Pull the claw apart and remove the meat.
- Insert the handle of a spoon into each knuckle and twist to pull out the meat.
- Lay each tail on its side. Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks.
- Hold the tail with the underside facing up. With your thumbs, grab the edges of the bottom of the shell.
- Bend back the edges of the shell to crack open the underside and remove the tail meat.
- Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard. Halve each tail lengthwise and clean out any visible vein or roe. Cut the claw, knuckle and tail meat into bite-size pieces.
- Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss. (Cover and refrigerate the rest of the aioli for up to 4 days.) Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives. Serve at room temperature with the lemon wedges.
DENNIE'S FRESH LOBSTER SALAD
A delicious treat anytime! A simple lobster salad with butter and just a hint of mayonnaise so that you can still taste the sweet lobster meat. Serve on toasted rolls or croissants. You won't be disappointed!
Provided by DeniseM
Categories Salad Seafood Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place the lobster chunks into a medium bowl, and pour the melted butter over. Toss to coat, then stir in mayonnaise and season with black pepper. Cover and chill for 20 minutes before serving.
Nutrition Facts : Calories 302.8 calories, Carbohydrate 1.1 g, Cholesterol 143.6 mg, Fat 23.4 g, Protein 21.6 g, SaturatedFat 9.1 g, Sodium 495.8 mg, Sugar 0.2 g
LOBSTER SALAD DIJON (THE BEST YOU WILL EVER TRY)
Make and share this Lobster Salad Dijon (The Best You Will Ever Try) recipe from Food.com.
Provided by Chef Diana Solo
Categories Lobster
Time 25m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine lobster meat, rice, eggs and bacon. Add in all the vegetables and apple. Mix in peas and corn. In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper. Add to large bowl and mix well. Garnish with dill or parsley.
- This salad is delicious on its own, in a sandwich, or on crackers, left overs make a yummy casserole!
- Bon Apetit!
LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
- Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
- Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
- Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g
BEST EVER LOBSTER SALAD
One of the purest pleasures in life is stopping by a Downeast luncheonette or snack bar for a lobster salad sandwich made with fresh Maine lobster. This recipe is the best-ever lobster salad, in my opinion, that I have ever made, yummmmm!!
Provided by Chef mariajane
Categories Lunch/Snacks
Time 40m
Yield 6 lobster rolls
Number Of Ingredients 6
Steps:
- Cut lobster meat into 1/2 inch pieces. Place diced cucumber in strainer and set over a bowl to drain excess liquid. Combine lobster meat, cucumber, mayonnaise, and green onions in dry large bowl. Season to taste with salt and pepper. Cover and chill at least 30 minutes before serving.
- Divide lobster among rolls. Serve immediately with potato chips.
Nutrition Facts : Calories 327.4, Fat 9.5, SaturatedFat 1.4, Cholesterol 59.5, Sodium 738.8, Carbohydrate 38.1, Fiber 1.8, Sugar 3.3, Protein 21.8
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