Lobster Salad with Fresh Mint and Lime
4.2
(3)
Lobster Salad with Fresh Mint and LimeStephen Lewis
Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.
Recipe information
Yield
Makes 4 servings
Ingredients
Mint-lime mixture:
1 cup (loosely packed) fresh mint leaves (about 2 ounces)
3/4 cup canned unsweetened coconut milk*
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 cup vegetable oil
11/2 teaspoons sugar
1 serrano chile, seeded
Salad:
2 2-pound cooked lobsters
1/3 cup vegetable oil
2 tablespoons Champagne vinegar or white wine vinegar
10 cups mixed greens (such as arugula, baby spinach, and frisée)
1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
*Sold at many supermarkets and at Indian,
Preparation
For mint-lime mixture:
Step 1
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
For salad:
Step 2
Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.
Step 3
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.
Step 4
Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
37 Lobster Recipes from Bisque to Salads and Lobster Rolls
Few ingredients have as much star-power as lobster—they make everything dish feel super special.
