How to Make Lobster Salad

How to Make Lobster Salad

Serves: 4

Preparation time: 55 mins

Cooking time: 10 mins

Ingredients needed to make Lobster Salad:

  • 2 Maine lobsters, 1 ½ lb each
  • ½ cup celery, diced
  • 1 garlic clove, peeled
  • 10 fresh parsley sprigs
  • 4 fresh thyme sprigs
  • 2 tsp frsh chives, minced
  • 2 tsp fresh tarragon, minced
  • 4 lemons, plus more sliced into wedges for serving
  • 2 cups canola oil
  • ¼ cup champagne vinegar
  • 4 tsp Dijon mustard
  • 2 tsp hot sauce
  • 2 eggs
  • 3 bay leaves
  • 15 black peppercorns
  • 1 tsp Hungarian paprika
  • Salt to taste
  • 1 tsp red pepper flakes
  • Butter lettuce leaves, for serving

Cooking instructions for Lobster Salad:

  • Leave the lobsters in the freezer for 20 minutes to make them inactive and easier to handle.
  • To prepare the poaching liquid, pour a gallon of water into a large pot and throw in the thyme, parsley, bay leaves and peppercorns.
  • Sprinkle the paprika as well as red pepper flakes into it and squeeze out the juice of 4 lemon halves into it.
  • Throw in those lemon halves and sprinkle enough salt into the pot to make the mixture heavily salted.
  • Cook the mixture over moderate heat until it starts boiling and bring it down to a simmer.
  • To kill the lobster, push the tip of the knife right through shell at the middle, dorsal part of the head.
  • Twist the tail off from the body of each lobster and drop it into boiling mixture.
  • Poach them for 3 minutes and twist off the large claws to add them to the poaching liquid.
  • Cook them further for 8 minutes and drain them out into a bowl; set aside to cool them completely.
  • To make the aioli, dump the egg yolks into a food processor, along with a dash of hot sauce, mustard and vinegar.
  • Throw in the garlic clove and sprinkle 1 ½ tsp salt into it.
  • Blitz them thoroughly into a smooth paste and drizzle the canola oil into it gradually in a thin yet steady flow, while the processor is still running, until all of it is incorporated into the mixture to form a thick and creamy sauce.
  • Spoon it into a bowl and keep aside.
  • Remove the shells of the lobsters and pull out the meat from them.
  • Remove any thin cartilage, sticking out from the meat and chop the meat into bite-sized chunks.
  • Toss them into a large salad bowl and throw in the celery, chives and tarragon.
  • Pour in ¼ cup of the prepared aioli and toss them all together until well coated with the dressing.
  • Spoon it onto the lettuce leaves and garnish with a sprinkling of extra chopped chives on top.
  • Serve right away alongside lemon wedges.

Image credit: Wikimedia Commons

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