Jamaican Lobster Salad

  • Prep Time
    20 MINUTES
  • Cook Time
    15 MINUTES
  • Serving
    2
  • View
    405

On occasions when you are limiting yourself to “just” a salad, consider having a lobster salad.  These lobster tails are easy to prepare and require only 15 minutes in a hot oven.  Just be sure to detach the lobster meat from the shell before you cook them because that will make them so much easier to handle after they have roasted.  See instructions for how to do that under Baked Lobster Tails on this site.  Once the lobster meat has cooled, chop it into big chunks and assemble a pretty little salad with tomatoes and whatever else strikes your fancy (steamed asparagus or a ripe avocado would be good).  Finally, gild the lily with a dollop of 1000 Island Dressing or remoulade sauce.

Ingredients

Lobster Salad

    Directions

    The recipe for 1000 Island Dressing is on this site, as is the recipe for Baked Lobster tails. Prepare the dressing. Roast the lobster tails, let them cool, then chop the lobster in big chunks.

    Step 1

    Boil the perfect hard-boiled egg. See directions on this web site. Slice in halves or quarters. Salt and pepper.

    Step 2

    Slice cherry tomatoes in half, and sprinkle with coarse salt.

    Step 3

    Assemble salad: Put greens on plate, pile lobster, eggs and tomatoes on top, then spoon a dollop of 1000 Island dressing on top of that.

    Step 4

    Sprinkle a chiffonade of basil on top of the salad.

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