However, let the summery sizzle continue with some
cool crisp lobster salad.
Low calorie, seafood omega elements…and simply very
festive and savory.
Lobster salad as a substantial main course with seasonal veggies, or an upscale potato salad. Dainty also as a small plate endive nibble.
The Menu Shoppe has it covered…
great tips for great seasonal menus.
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Cheers to the season!
Lovely presentation, also exceptional small plate presentation.
Try pairing with some savory crostini.
Lobster and Endive Salad
2 heads Belgian endive, spears separated
1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons orange juice
1 hard boiled egg, chopped
2 teaspoons minced seeded jalapeño chili
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh tarragon
1 tomato, halved, seeded, cut into strips
Mix first 8 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Cook lobster tails in pot of boiling salted water until opaque in center, about 8 minutes. Drain and cool. Remove lobster meat from shells. Cut tail into 1/2-inch-thick slices. (Can be made
1 day ahead. Cover and refrigerate dressing and lobster separately ).
Divide endive among 4 plates. Top with lobster and trim with tomato. Sprinkle with chives. Serve, passing dressing separately.
An upscale twist on Potato Salad
Lobster Salad with Veggies
3/4 pound red-skinned potatoes, unpeeled,
cut into 1/2-inch cubes
5 tablespoons olive oil
1 large red onion, thinly sliced
1 pound plum tomatoes, halved, seeded, diced (about 2 cups)
1 cup fresh corn kernels (cut from 2 ears of corn)
1/2 cup (packed) thinly sliced fresh basil leaves
1/4 cup fresh lemon juice
Additional fresh basil leaves
Bring large pot of salted water to boil. Drop the lobsters into the boiling 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. Remove lobster meat from tails. Cut lobster meat into 1/2-inch cubes. (Can be made 1 day ahead; cover and chill).
Steam potatoes until just tender, about 10 minutes. Transfer to large bowl and cool. Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add onion; sauté until golden and crisp, about 12 minutes. Cool onion. Place tomatoes, corn, sliced basil, and remaining
1 tablespoon oil in medium bowl; toss to coat. Season with salt and pepper. 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. Trim with additional basil leaves.
*just right* light + filling and healthy
Lobster Salad with Green Beans, Apple, and Avocado
10 ounces slim green beans–trimmed at both ends and cut into 1/2-inch pieces (2 cups)
3 tablespoons coarse sea salt
1 Granny Smith apple–cored, and cut into 1/4-inch cubes (do not peel)
1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
1 cup Greek-style yogurt
1 tablespoon imported French mustard
1/4 teaspoon fine sea salt
Prepare a large bowl of ice water. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender,
3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans). Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes–otherwise they will become soggy and begin to lose flavor). Drain the beans and wrap them in a toweling to dry. Store the cooked beans in the refrigerator for up to 4 hours. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.
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