Lobster Salad With Orange Dill And Capers Recipes

Steps:

• Remove about 4 cups (1 quart) of the Seafood Bouillon and chill to use for an ice bath.
• Bring the remaining Seafood Bouillon back to a boil in a large stockpot. Preheat a grill to medium-high heat.
• Put the reserved chilled Seafood Bouillon in a large bowl and add ice to make an ice bath. Add the lobsters to the boiling liquid in the stockpot and cook for 2 minutes. Remove the lobsters from the pot. Remove the claws and return them to the stockpot to cook for 6 minutes more. Put the lobster bodies in the ice bath to stop the cooking process. When the claws are cooked, transfer them to the ice bath to chill. Use a chef's knife to split the lobster bodies and tails in half down the center. Crack the claws and remove the meat.
• Melt half of the Pernod-Caper Butter in a small saucepan on the grill. Brush the lobster tails liberally with some of the remaining room-temperature Pernod-Caper Butter. Grill the lobsters on the shell side first for 4 minutes to melt the butter. Flip onto the flesh side, add the claw meat to the grill and cook for another 4 minutes. Remove to a platter or individual serving plates.
• Serve with a salad of shaved radishes and fennel, lemon wedges for squeezing and a small side of the melted Pernod-Caper Butter.
• Combine the salt, lemons, carrots, celery, onions, bay leaf and 24 cups (1 1/2 gallons) water in a large stockpot and bring to a boil. Use immediately for cooking lobsters or other seafood.
• Combine the butter, shallots, capers, dill and lemon zest in the bowl of a stand mixer fitted with a paddle attachment and mix on medium just until the ingredients are combined. Scrape down the sides of the bowl with a spatula, then add the Pernod and mix on high just until incorporated. Season the butter with salt and pepper.
• Using a sheet of parchment paper, roll the butter into a log, seal the ends and chill for at least 1 hour. When ready to use, slice into disks for easy portioning.

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.

Steps:

• In a large bowl, mix together the lobster meat, yellow peppers, celery, onion, mayonnaise and pepper until evenly combined. Chill before serving.

Steps:

• Cut lobster meat into bite-size pieces and place them in a bowl. Add mayonnaise, orange rind, orange and lemon juices, salt, pepper and capers.
• Toss gently to coat well.
• Arrange one cup of salad greens on each of 4 plates.
• Scoop lobster salad over the greens and garnish with the dill and serve.

Steps:

• Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.

Steps:

• Boil the potatoes in their skins in salted water until tender.
• While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature.
• Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick.
• Arrange in layers in a serving dish, pouring some of the dressing over each layer and sprinkling with salt.
• Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula.
• Serve at room temperature, decorated with a sprig of dill.
• [May be prepared ahead]

Steps:

• Mix everything together in a bowl.
• Adjust seasoning to taste.
• Enjoy!

Steps:

• Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
• Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
• Spoon some of the marinade onto the lobster meet through the spilt in the shells.
• Prepare grill for medium high heat. Place lobster on the grill split side up.
• Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
• On 4 serving plates place lettuce leaves as a bed for the salad.
• Remove the lobster meat from the shell and cut each tail in half lengthwise.
• Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
• Drizzle each serving with dressing; pass additional dressing on the side.

Steps:

• Heat oil in a large, heavy skillet over high heat.
• Add shrimp and saute until done.
• Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
• Cool and refrigerate at least 1 hour.
• Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
• Whisk mayonnaise and remaining ingredients in a large bowl.
• Add shrimp and onion; mix to coat shrimp with dressing.

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.