Crunchy lobster salad with a tangy lemon vinaigrette, served over romaine lettuce gives a hint of summer in the middle of the dead of winter. I tried a great lobster salad during lunch at Abe and Louie’s and the lemon vinaigrette and a brightness. For the vinaigrette, the ratio between acid and fat is half vegetable oil and lemon juice.
Adapted from Food and Wine
- 1 pound of lobster (peeled and chopped into bite size pieces)
- 2 large celery sticks (diced)
- 3/4 cup of mayonnaise
- 1/2 tbsp sea salt
- dash of freshly ground pepper
- 1 lemon
- salt and pepper to taste
- 1/4 cup of vegetable oil
Squeeze the lemon and sprinkle spices over the lettuce in the bowl and toss. Then slowly drizzle in oil as you toss.