Lobster Salad With Roasted Chili And Baby Corn Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LOBSTER SALAD

Provided by Geoffrey Zakarian

Time 1h5m

Yield 4 appetizers or 2 mains

Number Of Ingredients 19



Lobster Salad image

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.

2 Maine lobsters (about 1 1/2 pounds each)
3 bay leaves
4 sprigs thyme
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
10 sprigs parsley
15 black peppercorns
4 lemons, plus wedges for serving
Kosher salt
2 large pasteurized egg yolks
1 clove garlic
4 teaspoons dijon mustard
1/4 cup champagne vinegar
2 teaspoons hot sauce
2 cups canola oil
1/2 cup diced celery
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh chives, plus more for serving
Butter lettuce leaves, for serving

CORN, TOMATO, AND LOBSTER SALAD

The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.

Provided by Emeril Lagasse

Categories     HarperCollins     Emeril Lagasse     Corn     Salad     Summer     Lobster     Tomato     Seafood     Shellfish     Dinner     Lunch     Tarragon     Steam     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 20



Corn, Tomato, and Lobster Salad image

Steps:

  • Fill a large bowl with ice and cold water, and set it aside.
  • In a 4- to 6-quart Dutch oven, or other heavy-bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
  • Raise the heat to high, add the lobster to the pot, and cover the pot immediately with a heavy, tightfitting lid. Steam the lobster for 13 minutes, until it is bright red and the long feelers are easily removed from their sockets. Immediately plunge the lobster into the bowl of ice water, and let it cool for 5 minutes.
  • Remove the lobster from the ice water and set it on a rimmed baking sheet. Using kitchen shears, remove the lobster meat from the tail and claws. Use a knife to chop the lobster meat into bite- size pieces. You should have about 1 cup; set it aside.
  • In a medium non-reactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne. Add the corn kernels and mix together. Set aside for 10 minutes.
  • Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine.
  • In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper. Stack 2 lettuce leaves on each of four plates. Divide the lobster salad evenly among the lettuce cups, and serve immediately.

2 cups roughly chopped ripe tomatoes
2 cups dry white wine
1/2 cup water
1 cup thinly sliced onions
3 black peppercorns
2 sprigs fresh tarragon
1 (1 1/2-pound) lobster
2 tablespoons minced shallot or red onions
2 tablespoons champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon grated lemon zest
1/3 cup plus 1/2 teaspoon extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/8 teaspoon cayenne pepper
1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears)
1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
2 tablespoons chopped fresh tarragon leaves
1 tablespoon chopped fresh parsley leaves
8 Bibb lettuce leaves, rinsed and patted dry
Freshly ground black pepper

LOBSTER SALAD

This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, crunchy celery and spicy onions all in a creamy base.

Provided by FISHMONGERE

Categories     Salad     Seafood Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 6



Lobster Salad image

Steps:

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

Nutrition Facts : Calories 468.7 calories, Carbohydrate 8.1 g, Cholesterol 150.1 mg, Fat 30.4 g, Fiber 1.1 g, Protein 39.8 g, SaturatedFat 4.6 g, Sodium 950 mg, Sugar 2.1 g

5 pounds cooked lobster meat, shredded
3 yellow bell peppers, seeded and diced
8 stalks celery, diced
1 large white onion, diced
2 cups mayonnaise
2 tablespoons ground black pepper

LOBSTER SALAD WITH ROASTED CHILI AND BABY CORN

Provided by Nancy Harmon Jenkins

Categories     salads and dressings, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13



Lobster Salad With Roasted Chili and Baby Corn image

Steps:

  • In two inches of water, steam lobsters approximately 12 minutes, until shells turn bright red and antennae can be pulled out with a sharp tug. Drain lobsters immediately, and set aside until cool enough to handle. Shell lobster tails, remove black intestinal vein and slice tail meat into half-inch slices. Shell claws, but leave claw-meat intact. Set lobster meat aside in a cool place.
  • Bring another pan of water to a boil. Shuck baby corn ears, and carefully drop into boiling water. Cook 1 minute, then drain and cool. Set aside.
  • Holding peppers and chili with a long-handled fork, turn them briefly over a high flame. Alternately, place under a broiler, turning when necessary. When skin is blackened and peeling, place in a paper bag for 5 minutes. Rub skin off peppers and cut flesh in julienne strips.
  • Wash all greens and dry carefully.
  • Make dressing in a large bowl: Mix olive oil, 2 tablespoons lime juice and finely chopped marjoram. Turn salad greens in dressing and remove from bowl. Arrange greens on four dinner plates, alternating colors for presentation.
  • Toss corn ears in dressing and remove. Arrange in spokes on greens. Place pepper and chili strips between corn ears.
  • In the center of each plate, place an intact lobster claw, removed from shell. Arrange a quarter of the lobster slices around claw. Garnish with tomato halves and wedges of remaining lime.
  • Pour extra dressing on lobster.

2 lobsters, weighing 1 1/4 to 1 1/2 pounds each
12 ears of fresh baby corn
2 sweet red peppers
1 sweet yellow peppers
1 hot green poblano chili
1 head of radicchio
3 small heads of oak-leaf lettuce
3 or 4 small heads of other lettuces, such as green leaf, limestone, bibb or baby red
1 bunch of fresh marjoram
3/4 cup of extra-virgin olive oil
2 tablespoons lime juice
12 small Italian plum tomatoes, red and yellow if available, cut in half
1 lime, cut into wedges

POACHED LOBSTER OVER CORN AND CHERRY TOMATO SALAD

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 1 serving

Number Of Ingredients 19



Poached Lobster over Corn and Cherry Tomato Salad image

Steps:

  • For the lobster: Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, coriander, thyme, garlic and enough salt to taste like the ocean. Boil for 10 minutes.
  • Add the lobster, cover the pot and cook for 8 minutes. Remove and let cool. Crack the lobster and remove the meat from the claws, knuckles and tail; cut the tail meat in half vertically. Toss the lobster meat with a splash of red wine vinegar and olive oil. Set aside.
  • For the salad: Drizzle some olive oil in a large saute pan over medium heat, swirling to coat the pan; heat until shimmering. Add the garlic and a pinch of salt and red pepper flakes and cook until the garlic is golden brown; remove the garlic. Add the tomatoes, corn kernels and zucchini, toss to combine, and season with salt. Cook until the tomatoes start to burst, just a few minutes. Toss with three-quarters of the basil chiffonade.
  • Place the arugula in a bowl, season with a pinch of salt, and lightly dress with a splash of red wine vinegar and olive oil. Transfer the arugula to a plate, top with the corn and cherry tomato mixture and then with the lobster meat. Garnish with the remaining basil chiffonade.

1/2 bottle white wine
1 lemon, halved and juiced
1/4 cup coriander seeds
1 bundle fresh thyme
1 bulb garlic, cut in half equatorially
Kosher salt
One 1 1/4-pound lobster
Splash red wine vinegar
Splash olive oil
Olive oil
2 cloves garlic, smashed
Kosher salt
Pinch red pepper flakes
6 cherry tomatoes, cut in half
1 ear corn, kernels removed
1 zucchini, cut into brunoise
4 leaves basil, cut into chiffonade
1 small handful baby arugula
Splash red wine vinegar

LUSCIOUS LOBSTER SALAD

Make and share this Luscious Lobster Salad recipe from Food.com.

Provided by Doelee

Categories     < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9



Luscious Lobster Salad image

Steps:

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

1 1/2 lbs lobsters, chop up meat (If you want, you can subsitute with shrimp or crab meat)
3 stalks celery, chopped
3/4 bunch fresh dill, finely chopped
2 lemons, juice of
1 lemon, zest of
1/2 tablespoon mayonnaise
1 teaspoon malt vinegar
1/2 teaspoon Old Bay Seasoning
salt and pepper, to taste

CHILLED LOBSTER SALAD WITH BASIL-LIME SALSA

Make and share this Chilled Lobster Salad With Basil-Lime Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15



Chilled Lobster Salad With Basil-Lime Salsa image

Steps:

  • In food processor bowl, add 1/2 cup tomato and next 4 ingredients.
  • Process until smooth.
  • Pour mixture into a medium bowl; stir in 1 1/2 cups tomato and next 5 ingredients; set aside.
  • Cut whole kernels from ears or corn to measure 2 cups.
  • Combine corn, lettuce and watercress in a large bowl; toss well.
  • Add tomato mixture, and toss gently to coat.
  • Divide evenly among 4 serving plates; top each with lobster.

Nutrition Facts : Calories 189.9, Fat 5.1, SaturatedFat 0.8, Cholesterol 124.2, Sodium 581.7, Carbohydrate 18.4, Fiber 4, Sugar 5.8, Protein 19.9

1/2 cup seeded and chopped unpeeled tomatoes
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 garlic clove, peeled
1 1/2 cups seeded and chopped unpeeled tomatoes
1/3 cup peeled seeded and diced cucumber
1/3 cup finely chopped green onion
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 ears fresh corn, cooked
4 cups tightly packed sliced romaine lettuce
1 cup tightly packed trimmed watercress
3/4 lb cooked lobster meat, cut into bite-size pieces

LOBSTER, CORN, ZUCCHINI, AND BASIL SALAD

Categories     Salad     Herb     Shellfish     Vegetable     Appetizer     Side     Wedding     Basil     Lobster     Corn     Zucchini     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12 cups

Number Of Ingredients 7



Lobster, Corn, Zucchini, and Basil Salad image

Steps:

  • With a small (about 1/4-inch) melon-ball cutter scoop outer flesh of zucchini, reserving remaining zucchini for another use if desired. (There should be about 1 1/2 cups zucchini pieces.) In a saucepan of boiling water blanch zucchini and corn 1 minute and drain well. Let vegetables cool and transfer to a large bowl.
  • Break off claws at body of each lobster. Crack claws and remove meat. Cut claw meat into 1/2-inch pieces and add to vegetables. Twist tails off lobster bodies, keeping them intact, and discard bodies. With a pair of kitchen shears remove thin hard membrane from each lobster tail by cutting just inside outer edge of shell. Remove meat from tail and reserve tail shells for serving. Cut tail meat into 1/2-inch pieces and add to claw meat mixture.
  • In a small bowl whisk together mayonnaise, vinegar or lemon juice, and salt and pepper to taste and add to lobster mixture. Toss salad gently just to combine well. Salad may be prepared up to this point 8 hours ahead and chilled, covered.
  • Just before serving, stir shredded basil into salad. Mound about 1/2 cup salad into each reserved lobster tail and arrange on a platter. Transfer remaining salad to a serving bowl and garnish platter and bowl with basil.

4 zucchini (about 2 pounds)
1 1/2 cups fresh corn (cut from about 3 ears)
12 boiled or steamed 1 1/4-pound lobsters
1/2 cup mayonnaise, or to taste
3 to 4 tablespoons white-wine vinegar or fresh lemon juice
1/2 cup finely shredded fresh basil leaves
Garnish: fresh basil sprigs and finely shredded basil leaves

BARLEY, CORN AND LOBSTER SALAD

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, main course

Time 15m

Yield Four servings

Number Of Ingredients 8



Barley, Corn And Lobster Salad image

Steps:

  • Steam the lobsters until they turn bright red, about 10 minutes. Set aside until cool enough to handle. Remove the meat and cut into large chunks.
  • Toss the lobster, barley and corn together. Add the lemon juice, olive oil, basil, salt and pepper. Toss until well combined. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 6 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 1 gram, Sodium 1449 milligrams, Sugar 4 grams, TransFat 0 grams

2 1 1/2-pound lobsters
2 cups cooked barley, cooled
2 ears corn, cooked and kernels cut off cob
1 tablespoon fresh lemon juice
2 teaspoons olive oil
3 tablespoons chopped fresh basil
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste

More about "lobster salad with roasted chili and baby corn recipes"

CHILLED LOBSTER SALAD WITH SWEET SUMMER CORN
Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl. Chop chilled lobster meat …
From skinnytaste.com
5/5 (2)
Total Time 15 mins
Category Appetizer, Dinner, Salad
Calories 349 per serving
  • Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine.
chilled-lobster-salad-with-sweet-summer-corn image


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com
recipes-dinners-and-easy-meal-ideas-food-network image


10 BEST BABY CORN SALAD RECIPES - YUMMLY
minced jalapeno, baby corn, garlic, cilantro, mayonnaise, chili powder and 6 more Herbed Pork and Corn Salad Pork fresh herbs, leaf lettuce, water, garlic, cooked pork roast, frozen corn and 5 more
From yummly.com
10-best-baby-corn-salad-recipes-yummly image


LOBSTER SALAD - LEITE'S CULINARIA
Set the shells, roe, and tomalley (the soft green paste found in the body cavity) aside for another use or discard them. Cut the lobster meat into 1/2-inch chunks and toss it in a bowl. Add the mayonnaise, sliced basil, and black …
From leitesculinaria.com
lobster-salad-leites-culinaria image


10 BEST LOBSTER PASTA SALAD RECIPES | YUMMLY
lobster, sugar, mayo, vinegar, corn, cheddar cheese, rotini pasta and 6 more Maine Lobster Gemelli Pasta Salad from Alexandersmom.com AlexandersMom.com tomatoes, sugar, blueberries, lobsters, extra-virgin olive …
From yummly.com
10-best-lobster-pasta-salad-recipes-yummly image


TOMATO, CORN & BASIL SALAD WITH LOBSTER - FINECOOKING
Slice into 1/2-inch pieces and refrigerate in a bowl until ready to use. In a medium bowl, combine the lemon juice and vinegar with 1/2 tsp. salt and a few grinds pepper. Whisk in the olive oil in a thin stream. Slice the corn kernels off the …
From finecooking.com
tomato-corn-basil-salad-with-lobster-finecooking image


CORN SALAD RECIPE WITH CHILI CHEESE CORN CHIPS
10-ounce package Chili Cheese Fritos Corn Chips (you can substitute regular Fritos also) Instructions. Thaw frozen corn and place in a large mixing bowl. Chop red and green peppers, onion, and celery. Add to the corn. Add ½ cup …
From vintagecooking.com
corn-salad-recipe-with-chili-cheese-corn-chips image


BEST LOBSTER SALAD RECIPE - HOW TO MAKE LOBSTER …
Directions. In a bowl, stir together mayonnaise, celery, lemon juice, and chives. Season with salt. Fold in chopped lobster meat. Lay lettuce on a serving platter, then top with lobster salad ...
From delish.com
best-lobster-salad-recipe-how-to-make-lobster image


WARM LOBSTER SALAD & PAN-ROASTED CORN, PEAS, BASIL, & SHALLOT ...
Add onion, and cook 2 to 3 minutes or until beginning to soften. Stir in corn; cook 4 to 5 minutes or until beginning to brown. Add peas, and cook 2 minutes. Stir in the cut claw and tail meat mixture and tomatoes; cook 2 minutes or until lobster is warm. Remove from heat, and stir in 2 tablespoons shallot mixture, basil, remaining 1/4 teaspoon ...
From myrecipes.com


CLASSIC LOBSTER SALAD RECIPE - THE SPRUCE EATS
Gather the ingredients. The Spruce / Diana Chistruga. Toss the cooked, diced lobster meat with lemon juice and the celery. The Spruce / Diana Chistruga. Gently stir in mayonnaise and then season with salt and pepper, to taste. The Spruce / Diana Chistruga. Mound the lobster salad on lettuce leaves with a wedge of avocado, cucumber and tomatoes.
From thespruceeats.com


18 SIDE DISHES FOR LOBSTER | ALLRECIPES
Simple Pasta Salad. View Recipe. Cooked rotini pasta is tossed in Italian salad dressing, cucumbers, tomatoes, green onions, and Parmesan cheese. You'd be hard-pressed to find an easier side dish for lobster! 30 Cold Side Dishes for Picnics and Potlucks. Advertisement.
From allrecipes.com


ROASTED CHILI CORN PASTA SALAD - MCCORMICK
1 Cook pasta as directed on package. Rinse under cold water; drain well. Set aside. 2 Meanwhile, melt butter in large skillet on medium heat. Add corn; cook and stir 3 to 5 minutes or until lightly browned. Stir in Seasoning Mix. Cook 2 to 3 minutes. Add bell pepper, red onion and jalapeño peppers; cook and stir 3 to 4 minutes or until tender.
From mccormick.com


CHILLED LOBSTER SALAD WITH CORN AND TOMATOES RECIPE - RECIPES.NET
Cook corn in boiling water for about 4 to 5 minutes. Set aside to cool. Cut kernels of the husk and place in a large bowl. Chop chilled lobster meat from tails and claws into large bite-sized chunks, then add to the bowl.
From recipes.net


WULF'S KITCHEN: LOBSTER SALAD WITH CHILLED CORN SOUP
Mince your shallot and cut your herbs. 6. In a large bowl add all of your ingredients (lobster, veg, and herbs) and drizzle with a small amount of your favorite olive oil. Salt and Pepper to taste and mix gently. Once this step is done we are ready to plate. 7. **Hint** I always cut extra vegetables when making a salad like this.
From wulfsfish.com


BAR HARBOR LOBSTER CO - FOOD MENU
Toggle navigation. Twitter page Facebook page Instagram page Yelp page; MENU ; DRINKS ; PARTY
From bhlobster.com


LOBSTER SALAD RECIPES | BIGOVEN
lobster salad recipes; recipes from around the world from real cooks
From bigoven.com


LOBSTER COBB SALAD - SKINNYTASTE
Combine the first 4 ingredients for the vinaigrette in a small bowl and whisk well, add onions and set aside. Cut the lobster into large chunks. Place 1 cup greens in each bowl and top with lobster, avocado, eggs, bacon, tomatoes and corn. Drizzle 2 1/2 tbsp vinaigrette over each salad and enjoy.
From skinnytaste.com


LOBSTER SALAD RECIPE BAREFOOT CONTESSA - RECIPESCHOICE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Lobster Salad Recipe Barefoot Contessa : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


LOBSTER SALAD RECIPE - RECIPES.NET
In a skillet, lightly toast a slice of rye or sourdough bread. Spread a generous amount of lobster salad on your toast. Top with a slice of tomato and sprinkle with mozzarella cheese. Place on a baking sheet and broil until the cheese is bubbly and lightly golden brown around the edges. For the best results, 2-3 minutes should do the trick.
From recipes.net


LOBSTER SALAD WITH CHARRED CORN AND TOMATOES | KITCHEN FRAU
Let cool and add to the lobster meat in a large bowl. Core and dice the tomatoes into bite-sized pieces. Cut the chives or green onions. Add them to the lobster and corn. In a small bowl, stir together the mayonnaise, yogurt, lemon zest, lemon juice, salt and pepper. Add to the salad ingredients, and toss gently to coat everything with dressing.
From kitchenfrau.com


LOBSTER SALAD WITH AVOCADO, CORN AND TOMATOES #SUNDAYSUPPER
Place the lobster in a mixing bowl with the diced avocado and tomatoes. If you aren't grilling the corn, take the stripped kernels and saute them with about 1/2 tablespoon of butter and a little salt and pepper for about 5 minutes. Add to the lobster mixture. In a small bowl, whisk together the dijon mustard, lemon juice and white wine vinegar.
From girlinthelittleredkitchen.com


CHILI AND LIME ROASTED CORN SALAD - TURNING THE CLOCK BACK
Chili and Lime Roasted Corn Salad. This healthy salad recipe is loaded with bold flavors of chili powder and lime juice. Roasted corn, chicken and avocado are delicious additions to this simple salad. Try making your own homemade chili powder if you want o get creative! If you love healthy salads, try my steak salad with strawberries, too!
From turningclockback.com


ROASTED CHILI CORN SALSA RECIPE - THE SPRUCE EATS
Dice the pepper and reserve. Melt butter in a medium saucepan and add the onions. Cook over medium heat, stirring occasionally, until onions start to caramelize, about 10 to 15 minutes. They should be golden brown, not dark brown. Add the corn kernels and sauté together to mingle the flavors, about 5 minutes.
From thespruceeats.com


LOBSTER SALAD WITH AVOCADO, CORN AND TOMATOES #SUNDAYSUPPER
Oct 25, 2012 - Labor Day weekend. The unofficial end to the summer. Kids are back to school, tourists empty out of Times Square, the last rush to the beach and shops start stocking sweaters and boots. Temperatures are starting to cool down, and ...
From pinterest.com


ASTRAY RECIPES: HACKED CHILI LOBSTER SALAD AND CILANTRO PESTO …
Put the clean and dry cilantro leaves in a food processor. Pulse to begin chopping, add the garlic and vinegar and pulse to puree. While pulsing, drizzle in ⅔ cup of oil, season with one teaspoon salt and one teaspoon black pepper and pour into a serving container. Place the whole lobsters, in a bag, in the freezer for 20 minutes. Remove from the freezer and with a sharp knife split the ...
From astray.com


LOBSTER SALAD WITH ROASTED CHILI AND BABY CORN
Ingredients 2 lobsters, weighing 1 1/4 to 1 1/2 pounds each 12 ears of fresh baby corn 2 sweet red peppers 1 sweet yellow peppers 1 hot green poblano chili 1 head of radicchio 3 small heads of oak-leaf lettuce 3 or 4 small heads of other lettuces, such as green leaf, limestone, bibb or baby red 1 bunch of fresh marjoram ¾ cup of extra-virgin olive oil 2 tablespoons lime juice 12 …
From diningandcooking.com


LOBSTER SALAD (THE BEST YOU WILL EVER TRY) - RECIPE | COOKS.COM
dash of freshly ground pepper. 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.
From cooks.com


CORN TOMATO AND LOBSTER SALAD - ALL INFORMATION ABOUT HEALTHY …
Add the tomatoes to the corn mixture. Add the lobster, tarragon, and parsley, and mix gently to combine. In a medium bowl, gently mix the Bibb lettuce leaves with the remaining 1/2 teaspoon extra-virgin olive oil, and season them lightly with salt and black pepper.
From therecipes.info


CORN TOMATO AND LOBSTER SALAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Lentil Crock Pot Recipes Easy Vegetarian …
From recipeschoice.com


MAINE LOBSTER CHILI – MAINE LOBSTER
Put lobster into pot and boil for 15 minutes, remove the lobsters, strain the broth and set aside. Fine dice remaining onion, celery and carrot. Heat the pan and olive oil over medium heat and saute the onion, celery and carrot until translucent, add garlic and saute a bit more. Add water, chili powder, cumin and white beans and cook until ...
From maine-lobster.com


LOBSTER CORN SALAD - THERESCIPES.INFO - THERECIPES
Lobster and Corn Salad Serves 2 The lobster, bacon and corn may all be cooked a few hours ahead. 2 lobster tails 2 slices bacon, preferably thick-cut 2 ears corn 3 tablespoons olive oil 1 tablespoon fresh lime juice salt and pepper 1/8 teaspoon cayenne About 1 cup baby arugula leaves 1 large or two medium tomatoes, cut in large dice
From therecipes.info


LOBSTER SALAD WITH POTATOES, CORN AND TOMATOES RECIPE - FOOD
Drain again and pat dry. Add the corn, diced potatoes, crème fraîche, mayonnaise and lemon juice to the lobsters, season with salt and pepper and mix well. Step 4. …
From foodandwine.com


GRILLED CORN AND LOBSTER SALAD - ITSNOTEASYEATINGGREEN.COM
Clean the grates thoroughly and place the corn directly on the grill. Allow the corn to cook for several minutes on each side until about 1/4 of the kernels are charred. Remove from the grill and allow to cool. Once the corn had cooled enough to handle, use a sharp knife to cut the kernels off the cob. Place corn in a medium bowl and set aside.
From itsnoteasyeatinggreen.com


BEST CHINESE LOBSTER SALAD WITH DRESSING RECIPES - FOOD NETWORK
Step 1. In large stockpot, bring 2 cups (500 mL) water with ginger and rice wine to boil. Step 2. Add lobster and steam 12 minutes. Step 3. Drain and rinse under cold water; let cool. Step 4. Shell meat, reserving tamale (liver), and roe, if any. Step 5.
From foodnetwork.ca


ZUCCHINI & ROASTED CORN SALAD WITH CHILI LIME VINAIGRETTE
Prepare grill. Pull husks down on corn. Spray with non-stick cooking spray and season with salt and pepper. Grill until slightly charred. Meanwhile prepare vinaigrette; combine all ingredients and mix well. Toss with zucchini noodles, red onion and cheese, if using. When corn is done and cooled slightly.
From withsaltandwit.com


RECIPES: LOBSTER AND CORN SALAD - CITARELLA.COM
Instructions. Crack lobsters and separate the meat from the shell. Remove corn kernels from the cob. In a skillet over medium heat, melt clarified butter and add corn. Cook for 3-5 minutes until tender; add lobster and warm gently. Season with salt and pepper. Allow corn and lobster to cool slightly then add to a large mixing bowl with halved ...
From citarella.com


THE BEST CLASSIC LOBSTER SALAD RECIPE - SAVORY EXPERIMENTS
In a medium mixing bowl, combine celery, mayonnaise, lemon juice, Kosher salt, black pepper and chives. When smooth, toss with chopped lobster meat. Cover and chill for at last 1 hour before serving. Serve over leafy greens, avocado halves or tomato halves.
From savoryexperiments.com


CORN TOMATO AND LOBSTER SALAD FOOD- WIKIFOODHUB
1 1/4 cups Silver Queen (or other regional variety) fresh corn kernels (from about 2 ears) 1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes 2 tablespoons chopped fresh tarragon leaves
From wikifoodhub.com


Related Search