Lobster and Lemon Vinaigrette Salad

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
Prepare a large ice-water bath. In a very large pot of boiling salted water, cook the lobster until it turns bright red, about 10 minutes. Using tongs, plunge the lobster into the ice-water bath for 2 minutes, then drain. Twist off the lobster tails and claws and remove the meat. Remove and discard the vein that runs the length of each lobster tail. Cut the lobster meat into 1/2-inch pieces and pat dry, then transfer to a strainer set over a bowl and refrigerate until very cold, at least 1 hour. In a large bowl, combine lobster meat and celery. In a separate bowl, mix mayonnaise, salt and pepper. Add to large bowl and mix well.
  • 1 lemon
  • salt and pepper to taste
  • 1/4 cup of vegetable oil
  • romaine

Squeeze the lemon and sprinkle spices over the lettuce in the bowl and toss. Then slowly drizzle in oil as you toss.

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