Monday, March 31, 2008

Lobster Salad

Painting by Ken Auster

(2 people)

3 lobsters (you can buy frozen tails to make it easier)
1/4 c mayo
1 tbsp grain mustard
1/4 c green onion sliced
1 tsp garlic powder

1 bunch mache
1 c arugula
1 lemon
1/4 c olive oil s and p


In a large pot bring water to a rolling boil. Take your live lobsters and throw them in. Boil for about 8 to 10 minutes depending on the size. They should become bright red, and there should be white foam floating on the top of the water. At this point take them out and let them cool.
Remove lobster from the shell by using scissors and cutting along the inside of the tail (you just want to cut the cartilidge part on the inside and not the red outer shell).

After removing the soft white meat chop it into equal pieces. I like nice large chunks of lobster for my salad. Remove the meat from the claw and save thse as whole pieces to use as garnish on top.

Mix the lobster with the mayo, grain mustard, garlic powder and green onion. In a separate bowl add the mache and the arugula, toss with olive oil, salt, pepper and a little lemon juice. Place on the bottom and then put the lobster salad on top. Place the claw meat on the top for a beautiful presentation.

Happy Cooking!

Send your questions about food, cooking and life in the kitchen to: