I love to cook, I love to eat, and I love lobster! Somehow, I’ve never tackled lobster at home. It seems so complicated and it could be a very expensive mistake. Last week, Whole Foods had wild-caught Maine lobster tails on sale. There were some nice looking frozen ones, so I picked up a pair. Not sure what I wanted to do with them, I slid them in the freezer and mulled it over for about a week.
Today was yard work day. With all the warm days this week, the garden is really taking off and the herbs are abundant! Hmm… What about a summery salad with fresh-from-the-garden herbs? Let’s try it!
My lobster tails were not cooked when I bought them. If your’s are, just skip the poaching part of the recipe.
This recipe makes a lot of dressing. If you like your salads a little drier, don’t use all the dressing on the lobster. Save the leftovers in the fridge for salad the next day.
I’m a pretty good eater and Alex eats A TON. In our house, this recipe made enough for a starter salad for 2 or a main dish for one! If you have smaller appetites, this could be a main dish for two.
Okay, here we go!
Lobster Salad with Lemon-Herb Dressing
Ingredients for poaching the lobster tails:
- 1 lemon, quartered
- 10-12 black peppercorns
- 1 bay leaf
- 1-2 teaspoons sea salt
- 2 4-5 ounce lobster tails
What to do:
Fill a stock pot with filtered water. Add the lemon, peppercorns, and bay leaf. Cover and bring to a rapid boil. Add in your sea salt and the lobster tails. The general rule of thumb for perfectly cooked lobster is one minute per ounce. I left mine in for 5 minutes. Make sure your tails are completely defrosted before cooking to allow for even cooking. Once the tails are cooked, transfer them to a ice water bath (a bowl full of ice and water) and then place the bowl in the fridge. Allow the tails to cool while you prep the dressing and salad ingredients.
Ingredients for Lobster Salad with Lemon-Herb Dressing:
- 2 poached lobster tails, meat removed from the shell and diced
- Zest of one lemon
- 1/4 cup fresh squeezed lemon juice
- 1 garlic clove, roughly chopped
- 1/4 cup chives, roughly chopped
- 1/4 cup parsley, roughly chopped
- 1/4 cup tarragon, roughly chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup of olive oil
- 2 celery stalks, diced
- Handful of cherry or grape tomatoes, halved
- Mixed baby greens salad (as much as you want)
What to do:
Place the lemon zest through the black pepper in a blender. Start the blender and then stream in the olive oil through the hole in the top. Let it go until the dressing is well combined and there are no large pieces of herbs left. In a bowl, combine the lobster meat, celery, tomatoes, and your desired amount of dressing. Toss some mixed greens onto two plates and divide the lobster salad evenly.
Enjoy with a glass of sparkling water spiked with lemon!