Thursday, June 1, 2017

Lobster Salad

lobster salad


Salads are synonymous with summer, but sometimes making the same old tuna, egg or shrimp salad gets boring. Kick up your salad making skills with lobster. Add a few light and crunchy veggies and you can serve it as a stand alone on a bed of lettuce or spread it on a Ciabatta roll. You'll be glad you did.







Lobster Salad:

  • 1 lb. lobster, cooked and coarsely chopped. Refrigerate
  • 1/4 cup mayonnaise
  • 1 tsp. Dijon mustard
  • 1 stalk celery, chopped
  • 1/4 cup red bell pepper, diced
  • 1/2 cup frozen peas, thaw and pat dry
  • 1 tsp. fresh parsley, chopped
  • freshly ground black pepper and salt to taste
Add all ingredients except lobster in a medium bowl. Mix well until fully combined. Refrigerate at least one hour. Add lobster and mix to coat just before serving. Serves 4.


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