Lobster, Potato & Caviar Salad

Our lobster, potato and caviar salad evokes memories of hot summer days and bees buzzing in the grass, but even when it isn't that time of year it is still a big hit! Our guests always ask, "This is so good! What is in it?" This is far from a standard salad.

Once the prep work is done and the stock is made, this comes together very quickly. We think it’s one of the most extravagantly delicious recipes around. Freeze the leftover reduced lobster stock for another dish—or to make this one again!

Serves 4

6 lobster tails, 6-8 ounces each (thaw in refrigerator overnight if frozen)
3 tbsps canola oil
3 shallots, peeled and roughly chopped
1/2 inch piece of peeled ginger, roughly chopped
1 medium carrot, peeled and roughly chopped
1/2 cup dry white vermouth
4 sprigs fresh thyme
4 sprigs fresh parsley
12 small new potatoes, preferably Yukon gold
1 tbsp unsalted butter, melted
1 tspn sea salt
1 tbsp chopped dill, finely chopped
1/2 cup mascarpone
6 cups bibb lettuce, rinsed and patted dry
1/4 cup olive oil
1 tbsp freshly squeezed lemon juice
2 tbsps black caviar (inexpensive is fine)
2 tbsps red caviar (inexpensive is fine, but not salmon roe)

Pre-heat the oven to 425 F degrees. Using kitchen shears, cut lengthwise through the top of each lobster tail shell, cutting to, but not through, the lobster meat. Pry the shell open. Place the lobster tails, cut side up, in a roasting pan lined with heavy-duty foil. Bake for 14 minutes, or until the lobster meat turns opaque. Let cool, then remove the meat from the shells, reserving shells for stock. Slice the meat into 3/4-inch pieces.

In a large stockpot, add one tablespoon of the canola oil over medium heat and stir in the shallots, ginger and carrot. Roughly chop or smash the lobster shells and stir-fry them with the vegetables. Carefully pour in the vermouth and deglaze the pot. Add the thyme and parsley, then add filtered water to cover. Simmer the mixture for 20 minutes, then strain and reduce the stock by half over medium-high heat.

Meanwhile, toss the potatoes on the baking sheet with the remaining 2 tablespoons of canola oil and the melted butter. Roast the potatoes for 30 minutes, or until tender. Let cool, then cut the potatoes in half or into quarters.

In a large bowl combine the lobster meat, potatoes, sea salt, dill, mascarpone and 1/2 cup of the reduced lobster stock. Toss until the lobster meat is well coated.

Whisk the olive oil and lemon juice together and toss the bibb lettuce with the dressing. Make beds of bibb lettuce on 4 plates, divide the lobster salad into 4 portions and place a mound on each bed of mixed greens. Finish with dollops of red and black caviar.

Lobster Dip

This lobster dip is probably the most easy and fast recipe on our list, yet it is a flavorful way to enjoy fresh lobster. Try if for the Super Bowl, holidays, special occasions, or just cause.

Also, have fun it by changing it up! Following the directions below it is meant to be served chilled, and is best after letting the flavors mingle overnight.

We also suggest you also try sprinkling your favorite cheese and some bread crumbs on top before putting it under the broiler to serve warmed and browned. Also consider adding in fresh spinach or chopped green onion to give it color with a kick.

Serves 8

1 lb fresh lobster meat, chopped up
1 tbsp minced onion
1 tbsp lemon juice
1 (8 ounce) package cream cheese, softened
4 tbsps butter, softened
1 tbsp prepared horseradish

In a medium bowl, mix together the lobster meat, onion, lemon juice, cream cheese, butter and prepared horseradish. Continue mixing until smooth. Cover and chill in the refrigerator until serving, or chill before browning under the broiler and serving warm.

Warm Shrimp Endive Salad

Endive is a leafy vegetable that is not used as often as the more common ones like romaine or spinach, yet packs as many nutrients being high in fiber, folate and vitamins A and K.

While it is known for having a somewhat bitter flavor, this feature is mild for it is signature is being satisfyingly crunchy.

Endive is strong enough to be utilized like a scoop upon which you can place a tasty combination of ingredients--think of it as a naturally healthy finger food.

This recipe, however, calls for the endive to be chopped up and added to the meat to make a salad served as an appetizer or snack. The punch of the mustards with sesame and lemon juice take the dish to a new level of savory, while the leaf of the endive brings in a mild bite.

We also recommend substituting the shrimp with freshly cooked lobster tail cut into pieces.


Serves 4

1 medium vine-ripened tomato
2 tspns sesame seeds
¾ lbs large shrimp (about 16)
4 medium Belgian endives
½ cup house vinaigrette
2 tspns Dijon mustard
2 tspns coarse-grained mustard
2 tspns soy sauce
1 tspn fresh lemon juice
Fine sea salt
Freshly ground white pepper to taste
1 tbsp corn oil
2 tbsps thinly sliced fresh cilantro leaves

Peel and seed tomato and cut into ¼ inch dice. In a dry small heavy skillet toast sesame seeds over moderate heat, stirring occasionally, until golden, about 3 minutes. Shell and devein shrimp.

Trim top 1 ¼ inches from each endive and separate leaves, discarding small inner core. With a sharp knife cut away soft yellow edges of each leaf (save trimmings for another use), leaving only firm white centers, and cut centers lengthwise into 1/4-inch-wide strips.

In a small bowl whisk together vinaigrette and mustards. In a bowl combine endives, tomato, sesame seeds, soy sauce, lemon juice, and 3 tablespoons mustard vinaigrette, tossing to coat, and season with sea salt and white pepper.

Season shrimp with sea salt and white pepper. In a large heavy nonstick skillet heat oil over moderately high heat until just smoking. Add shrimp in one layer and sauté until undersides are golden brown, about 1 minute. Turn shrimp over and sauté until just cooked through, about 30 seconds.

Divide shrimp among 4 plates, mounding them. Add 5 teaspoons sliced cilantro to endive mixture, tossing to mix, and mound mixture over shrimp. Garnish salads with remaining teaspoon cilantro.

- Gourmet, July 1998

Lobster Caesar Salad

With garlic-lemon croutons.

This is truly a delicious twist on a traditional Caesar salad!

Zesty and hearty, it will hit the spot with the fresh lobster, crunchy croutons, and sharp Parmesan.

The addition of the celery root and suggested plating will make it more than a salad, but a meal to remember.

Serves 4 to 6 (starter or entrée)

¼ cup extra-virgin olive oil
2 tbsps grated Parmesan cheese
2 tbsps fresh lemon juice
2 tspn minced garlic
1 ½ tspns minced anchovy fillets
1 tspn Dijon mustard
1 tspn Worcestershire sauce

For salad:
2, 1 ½- to 2-lb whole live lobster
2 large hearts of romaine, cut lengthwise in half
2 cups coarsely grated peeled celery root or parsnips
¼ cup coarsely grated Parmesan cheese

Puree all dressing ingredients in blender. (Can be made 1 day ahead. Chill.)

For the salad, boil lobsters in large pot of water until just cooked through, about 12 minutes. Using tongs, transfer lobsters to large bowl, and let cool. Working over bowl, remove meat from tails and claws; reserve ¼ cup lobster juices from bowl. Cut tail meat in half lengthwise. Whisk reserved juices into dressing; season with salt and pepper.

Arrange half (or quarter) of 1 romaine heart on each of 4 to 6 plates. Toss celery root with enough dressing to coat; mound on lettuce. Top with lobster meat; drizzle with dressing. Garnish each salad with grated Parmesan cheese and 3 croutons.


Garlic-Lemon Croutons

Makes 12

1 tbsp extra-virgin olive oil
1 tbsp chopped garlic
1 tbsp chopped fresh parsley
1 tspn grated lemon peel
12 thin baguette bread slices

Preheat oven to 425°F. Mix olive oil, garlic, parsley and lemon peel in small bowl. Spread over baguette slices; arrange on baking sheet. Bake croutons until crisp, about 5 minutes.

- Bon Appétit, August 1998

Sweet Potato Soup with Lobster & Orange Crème Fraîche

Just in time for the first cold snap of winter, this soup is a sophisticated first course or fine as a main with fresh French bread or cinnamon pita triangles, and a crisp white wine, such as a Pinot Grigio or Sauvignon Blanc.

As with many of our recipes, you can substitute the lobster with crab meat if you wish, and we highly recommend making this up to two days ahead for quick service the day of.

Serves 12
1 cup whipping cream
1/2 cup sour cream
3 tspns minced peeled fresh ginger
1 1/2 tspns grated orange peel
10 tbsps (1 1/4 sticks) butter
3 1/2 lbs red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch pieces
1 tbsp golden brown sugar
2 large leeks, chopped (white and pale green parts only)
1 1/3 cups finely chopped celery
10 cups (or more) canned low-salt chicken broth
1 1/3 cups orange juice
3 lbs lobster meat
2 tbsps chopped fresh parsley

Mix cream, sour cream, 1 1/2 teaspoons ginger and orange peel in medium bowl to blend. Let stand until thickened, about 3 hours. Cover crème fraîche and refrigerate.

Preheat oven to 400°F. Melt 4 tablespoons butter in large pot over medium heat. Remove from heat. Add sweet potatoes and sugar and toss to coat. Arrange sweet potatoes on 2 baking sheets. Roast until very tender and starting to brown, stirring occasionally, about 30 minutes.

Melt 4 tablespoons butter in same pot over medium heat. Add leeks, celery and remaining 1 1/2 teaspoons ginger and sauté until leeks begin to soften, about 5 minutes. Add roasted sweet potatoes and sauté 2 minutes. Add 10 cups broth and orange juice. Bring mixture to boil. Reduce heat and simmer until leeks and celery are very tender, about 20 minutes.

Being aware of the risks of processing hot liquids, work in batches to puree soup in a processor by loosely covering with lid and kitchen towel. Return soup to the pot. Thin with more broth, if desired. Season with salt and pepper to taste. (Crème fraîche and soup can be made 2 days ahead. Cover separately and chill.)

If using whole, live lobsters, boil (up to two days before if kept chilled) and remove lobster meat from shells. Slice into 1/3-inch-thick medallions. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add lobster (or crab) meat; sauté until heated through, about 1 minute.

Bring soup to simmer. Place lobster meat in bottom of the bowls then ladle soup over it. Spoon small dollops of crème fraîche atop the soup. Draw skewer through crème fraîche to form a design. Sprinkle with parsley and enjoy.

Lobster and Avocado Casserole

This is a different and fun way to enjoy lobster and probably a recipe you’ve not seen lately, or ever! We recommend serving it with lemon rice (recipe further below) for it is a light and zesty side to this deeply indulgent casserole.

Serves 8

½ lb cremini mushrooms, quartered
½ cup unsalted butter
3 tbsp flour
1 ½ cups milk
Salt and freshly ground pepper, to taste
¼ cup dry white wine
2 medium avocados, peeled and sliced
3 tbsp freshly squeezed lemon juice
1 lb fresh lobster meat
1 cup soft bread crumbs

Preheat over to 350 F. Sauté mushrooms in two tablespoons of melted butter in a skillet over medium heat. Remove mushrooms and set aside. Melt an additional three tablespoons of butter and stir in flour to make a roux. Cook over low heat five minutes. Stir in milk and cook until sauce is thick and bubbly. Remove from heat then add salt and pepper to taste, wine and mushrooms. Set aside.

Immediately after slicing the avocado, mix it with lemon juice and a dash each of salt and pepper. In a buttered two-quart casserole, layer avocado and lobster meat alternately (in three layers), pour mushroom sauce over the top.

Melt remaining butter and add breadcrumbs. Sprinkle crumbs over casserole and bake for 20 minutes until just heated through. Overcooking will result in a bitter flavor and should be avoided.

Suggest Lemon Rice

With long-grain rice, this dish is very light and goes well with any seafood. For a nuttier, richer flavor, suitable for red meats or spicy chicken, substitute wild rice, increase the water by one cup and the cooking time by ten minutes.

Serves 6

1 cup long-grain rice
2 ½ cups water
½ tspn salt
1 tsp grated lemon peel
1 tbsp fresh lemon juice
1 tbsp unsalted butter
2 tbsp minced flat-leaf parsley

In a 1 ½ qt saucepan with a tightly fitting lid, combine rice with water and salt and bring to a boil. Cover and simmer 20 to 30 minutes, until moisture is absorbed. Stir in lemon peel, juice, butter, and parsley. Cover and let stand five minutes. Fluff and serve.

Spicy Mexican Lobster Salad

Whether warm or chilled, this salad has some heat from the mix of red chili peppers and dash of cayenne, which compliment the fresh lime and chopped cilantro in the vinaigrette.

An abundance of fresh lobster combined with the basic ingredients packs a satisfying punch. Add in the juicy crunch of fresh jicama and you’ve got a delicious Mexican dish full of traditional flavors!

We recommend serving this with sliced avocado and warmed tortilla chips or crusty French bread; and serve on top of a bed of mild lettuce if serving chilled.

Consider serving this with another favorite here, the lobster macaroni.

Serves 4

Vinaigrette Ingredients:
1/3 cup olive oil
5 tbsp fresh lime juice
Salt and freshly ground pepper, to taste
Dash of cayenne or Tabasco
2 tbsp freshly chopped cilantro

Salad:
1 cup jicama*, peeled and julienned
2 tbsp peanut oil
2 red chili peppers
2 shallots, chopped
2 pounds lobster meat
¼ cup scallions, sliced very thinly
Fresh mild salad greens (for chilled service)

Prepare the vinaigrette by mixing ingredients thoroughly. Pour about a fourth of the vinaigrette over the prepared jicama and set aside. This will keep it from browning.

Heat peanut oil in a large skillet, break chilies in half and add to oil. Add shallots first, then the lobster, being careful not to cool the oil. Cook for about one minute stirring and turning the meat. Do not overcook. Remove from the pan and discard chilies. Toss lobster and shallots immediately in the vinaigrette. Add sliced jicama and scallions and serve at once.

To serve chilled, don't prepare the jicama, but do prepare the vinaigrette and refrigerate. Cook lobster and shallots as indicated but allow to cool. Add to vinaigrette and chill. Before serving, slice the jicama and scallions, add to mixture and serve on leaf lettuce.

*Jicama is a tuber and is known for its crisp, almost sweet flavor. It has a crunchy texture that it doesn’t lose even when cooked. Select them small and young without blemishes, and then peel the brown skin just before serving.

Lobster Shell Sauce

Believe it or not, you can use lobster shells to create a beautiful, rich and flavorful stew or stock.

Consider this as the base for memory-making homemade lobster bisque, a classic nouvelle lobster à l’américanine, or a sauce and garnish for sautéed or grilled fish. From this recipe you can make many dishes, as well as get a greater understanding of lobster and how to cook with it.

A wise chef once said that the quality and amount of flavor extracted from a lobster is dependent on the cook’s level of commitment to the dish. Overcooking can ruin the texture, while boiling or steaming does not capture the full flavor. The following recipe is not for the quick-file; this is for those wanting more kitchen skills and dream of lobster in color and full of bold flavor.

Speaking of color, the beautiful tones and flavor of the lobster shell will not be pulled when boiling or steaming lobster because it is fat-soluble. To do so we recommend both oil and cream to get the most out of each lobster.

Serves 4 to 6

4 live lobsters
¼ cup olive oil
1 onion, finely chopped
1 carrot, finely chopped
4 tomatoes, chopped
½ cup dry white wine (or sherry, Madeira)
3 sprigs of thyme (1/2 tsp dried)
3 sprigs of tarragon, coarsely chopped (optional)
1 cup heavy cream
Salt and freshly ground pepper, to taste
4 or 6 sprigs chervil (optional)

We recommend live lobsters for you will need as many shells as possible (not just that of the tail). Please refer to our discussion on cooking live lobster for other options, but we recommend the ‘knife’ method. Turning the lobster back side down, insert a knife and bring it forward cutting through the head. Segment the lobsters by twisting away the tail and pincers, pull the grain sack out of the head, and slice the body (carapace) and tail in half lengthwise.

In a heavy-bottom skillet, sauté the lobster pieces on high heat in the oil with the lid on, it will take about 5 minutes or until they turn orange. Remove the lobster and add the onion and carrot to the sauté pan. Lower to medium heat and cook, stirring regularly, for about 12 minutes or until the onion and carrot are softened but not brown. Add the tomatoes, wine, thyme, and tarragon to the pan, cover and simmer gently while you grind up the shells.

Remove the meat from the shells and set aside on a plate, saving all but the claw shells (which are too hard for the food processor). Place the shells in the processor and grind for about 1 minute or until coarsely ground.

Add the ground shells to the tomato mixture and simmer covered for 5 minutes, or until the shells release their flavor. Pour in the cream, bring back to a simmer, and strain through a course-mesh strainer, and then through a fine mesh strainer into a small saucepan. Push down on the contents of the strainer with the back of a ladle or wooden spoon to release as much liquid from the shell mixture as possible.

If serving this à l’américanine, cut the lobster meat in pieces so that everyone gets the same amount. Put the pieces, in portions, on a sheet pan, and cover it tightly with plastic wrap. Refrigerate until just before serving. Thirty minutes before serving, put the lobster in the oven at its lowest setting.

Season the sauce with salt and pepper to taste. Place the portions of warmed lobster in soup bowls, pour the hot sauce over the top and decorate with a chervil sprig.

*This recipe is from Cooking by James Peterson

Lobster Macaroni 'n Cheese

Just in time for the cooler Fall weather, this comfort food recipe comes from Terra, a restaurant in Hillcrest, San Diego, California, specializing in innovative American cuisine that celebrates fresh, local cuisine, such as spiny lobster tail.

Chef Jeff Rossman’s decadent take on American comfort food is epitomized in his Lobster Mac’n’Cheese. Whether seeking a refined twist on a classic family dinner, a refreshing side for the holidays, or a new dish to impress at dinner parties and potlucks, this rich and indulgent take on traditional mac’n’cheese is a crowd-pleaser.

Serves 6

Pasta Ingredients
1 ½ lb mini penne (pennetti) pasta
1 qt milk
2 oz butter
2 oz all-purpose flour
9 oz grana padana, pecorino, parmesan, brie, fontina
2 tbsp kosher salt
1 tbsp black pepper

Lobster and Stock Ingredients
3 cups heavy cream
1 cup reduced lobster stock (harvest from steaming or boiling live lobster)
1 lb cooked lobster meat
1 pinch salt, to taste
1 pinch black pepper, to taste

Preheat oven to 350.

In a medium stockpot, boil water and cook the pasta until just past al dente. Put milk in a medium saucepot on medium heat. Melt butter in another small saucepot and whisk in flour to make a roux. Once butter and flour are combined, add to the hot milk and whisk continuously until fully combined. After milk mixture begins to thicken, add the cheese and whisk to combine until cheese is fully melted. Add salt and pepper. Turn off heat and wait for the pasta.

Once pasta is cooked, strain and place into a large mixing bowl and combine with the cheese mixture. Use nonstick spray on a 10x13 casserole dish and put the pasta mixture into the dish. Bake at 350 for about 20 minutes or 30 minutes if you like it a little crispy.

While you wait for the macaroni in the oven, put the heavy cream and lobster stock in a medium saucepot on medium-high heat and let boil to reduce the liquid. Be sure to watch your boil as cream tends to boil over and make a huge mess. Once cream has reduced and appears thick, add the lobster meat. Season with salt and pepper to taste.

Spoon the lobster meat mixture over the macaroni 'n' cheese and serve.

Lobster in Leek Sauce

Finding a recipe that can be modified for the season is always a keeper and makes the favorite list at Fine Lobster. In the hotter months, one can serve this dish as a starter with the smooth elegant sauce and light lobster.
In the cooler months, serve this as the main course with baby new potatoes, mixed root vegetables, or even a potato-Gruyère gratin.
The beauty of this light recipe is that the lobster meat can be substituted with many other shellfish, such as shrimp or crab. Another recommended modification is to add about a pound of cremini mushrooms, trimmed and thinly sliced.

Serves Four

4 leeks, large to medium size
4 tbsp butter, divided
¼ cup dry white wine
½ cup cream
Salt and freshly ground white pepper, to taste
1 lb lobster meat, cooked and cubed
Fresh basil leaves, slivered
1 lb cremini mushrooms (optional)
2 tbsp olive oil (for mushrooms)


Cut leeks into small pieces and wash well. Drain and pat dry.

In a non-stick sauté pan, melt 3 tbsp of the butter and sauté leeks over low heat until very soft. Add wine and cook until slightly evaporated. Add cream and continue cooking until it thickens slightly. Season to taste with pepper. Set aside and keep warm. If a smoother texture is desired, puree sauce in a blender, and gently reheat.

Prepare the cremini mushrooms separately by adding the olive oil to a hot sauté pan. Once the oil is just smoking hot, add half the mushrooms and toss for 3 minutes; add the other half of the mushrooms cooking all for an additional 2 to 3 minutes making sure not to overcook them and release their water (avoid this). Set aside to fold into the sauce before serving.

To prepare the meat, we recommend boiling live lobster and then immediately removing all the large meat segments including the tail, and cutting it to be as close to 1” by 1” as possible. If using prepared lobster meat or crab meat, we don’t recommend pureeing the sauce. If using shrimp, sauté them in another non-stick skillet with the remaining butter until golden brown. If using stone crab claws, boil as you would whole lobster or crab, and when removing the meat consider saving a few of them in-whole for a beautiful and colorful presentation.

To serve, fold the mushrooms into the leek sauce, then place the sauce on a plate and place the meat on top, spooning the remaining sauce over the top. Garnish with the fresh basil.

Lobster & Cherry Tomatoes

It doesn’t get an easier or healthier than this quick-fix for a lobster craving! In this salad is a surprising kick from a pinch of cayenne pepper, and hints of citrus and pine flavors from the fresh marjoram. Top it off with ribbons of zucchini and spicy arugula for a mix not regularly found. Enjoy this salad as a main course or side dish, and gobble up the freshness!

Serves 6
1 lb lobster meat (http://www.finelobster.com/lobster-meat.asp)
½ cup olive oil
2 tbsp lemon juice
1 garlic clove, finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh marjoram
pinch of cayenne pepper
1 zucchini
1 bunch of arugula
12 oz/350 g cherry tomatoes

If using live lobster, boil and separate the meat from shell and transfer to a non-metallic bowl, making sure it is chilled before mixing with the dressing.
Whisk the olive oil, lemon juice, garlic, parsley, marjoram and cayenne pepper together in a bowl, then pour this dressing over the lobster. Toss well to coat, cover with plastic wrap, and let cool. You can chill this for up to 8 hours.
Using a swivel-bladed vegetable peeler, cut the zucchini into long ribbons. Combine the zucchini ribbons, arugula leaves and tomatoes in a dish. Add the lobster together with the dressing, and serve.

Lobster Salad Stuffed Sweet Peppers

Imagine a fine balance of fresh lobster, sweet pimientos del piquillo peppers, roasted bell pepper, a touch of zesty lemon citrus and the smoothness of cream cheese coming together in a salad? This is fantastic as a first course, to pass around as an appetizer--even for football Sundays! We recommend preparing these stuffed sweet peppers the day before and chilling them in the fridge.
This is not only quick to prepare, but the lobster salad alone can bring out the creative chef in us all. Think lobster rolls, grilled endive spears, even stuffed tomatoes! What about wraps or bruschetta? The list goes on and on!

Serves 16
16 pimientos del piquillo, drained, or freshly roasted sweet peppers* (tops cut off)
Chopped fresh parsley for garnish
Lobster Salad
8 ½ oz/240 g lobster meat, patted dry
1 red bell pepper, broiled, peeled and chopped
2 tsp fresh lemon juice
Scant 1 cup cream cheese
Add salt and freshly ground pepper, to taste
*Alternately, roast 16 of the long, sweet Mediterranean variety peppers, not capsicums.

First make the lobster salad. If using live lobster, begin by by boiling, removing from the shell, and chilling. Using half the lobster meat, place it in a food processor with the prepared bell pepper, 1 ½ tsp of the lemon juice, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Flake and stir in the cream cheese and remaining lobster meat. Taste and add extra lemon juice, if required.
Pat the pimientos del piquillo dry and scoop out any seeds that remain in the tips. Use a small spoon to divide the lobster salad equally between the pimientos, stuffing them generously. Arrange on a large serving dish or individual plates, then cover and let chill until required. Just before serving, sprinkle the stuffed pimientos with fresh-chopped parsley.
An alternative option for this is to use the meat from fresh King crab legs instead of lobster.

Marinated Lobster, Avocado and Corn Salad

This unusual salad, perfect for passing at a barbeque or dinner party, combines marinated lobster meat with a colorful corn and bell pepper salad. The final addition of tomatoes and thinly sliced avocado make it a filling and healthy salad that could be a served as a light meal. Serve with fresh French bread and all at the table will be asking for the recipe!
Our favorite part of this recipe is that two of the three steps can be completed a day before, leaving a small amount of final serving preparation for the day of and maximizing the time you spend with your dinner guests.

Serves 8
Marinated Lobster with Chives
1 tbsp Dijon mustard
3 tbsp fresh lemon juice
3 tbsp chopped fresh chives
Add salt and freshly ground pepper, to taste
½ cup olive oil
1 lb fresh-cooked lobster meat

In a medium-sized bowl, whisk together the mustard, lemon juice and chives. Add the oil in a thin stream, whisking constantly until mixture is emulsified.
Add the lobster meat to dressing and toss to coat well. Cover and chill for 1 to 24 hours, stir occasionally.
Consider substituting the fresh-cooked lobster with fresh shrimp. To do so, shell and devein, then cook shrimp in a large saucepan of boiling water for 1 minute, or till pink, and drain.

Corn and Bell Pepper Salad
2 tbsp olive oil
2 cups fresh corn cut from the cob (or 2 cups canned/frozen corn)
½ cup diced green bell pepper
1 large clove garlic, minced
¼ tsp ground cumin
Add salt and freshly ground pepper, to taste
2 green onions, thinly sliced
1 tsp fresh lemon juice, or more to taste

In a large skillet, heat oil and add corn, bell pepper, garlic, cumin, salt and pepper. Cook over medium heat for 3 minutes. Stir in green onions and cook for 1 minute, then stir in lemon juice and remove from heat.
Transfer salad to bowl and cool to room temperature. May be refrigerated for 1 day. Bring to room temperature before serving.

Finally Assembly
1 lb tomatoes, seeded and chopped
¼ tsp sugar
1 tbsp olive oil
Add salt and freshly ground pepper, to taste
2 avocados
2 tbsp lemon juice
Springs of parsley, for garnish

In a bowl, toss tomatoes with sugar, olive oil, salt and pepper; set aside for 20 minutes.
Meanwhile, peel avocados and halve lengthwise. Thinly slice each half crosswise and fan them attractively on a service platter. Sprinkle with lemon juice to keep from browning.
Remove the lobster from the dressing with a slotted spoon and arrange in the center of the platter. Reserve chive dressing.
Arrange corn-pepper salad and tomato mixture decoratively on the platter; garnish with parsley sprigs and pass chive dressing separately.

Lobster in Lemon Curry

This is a unique recipe for many do not venture to pair curry with lobster. The mix of the traditional curry flavors with the fresh lemon keeps the dish from being too heavy. This is a quick meal that we suggest you parboil the live lobster to prepare for, and we recommend serving this with fresh steamed pilau rice, a citrus chutney, and either chapati or naan.

Serves 6
¼ cup freshly squeezed lemon juice
1/3 cup cider vinegar
1 tsp cumin
1 tsp tumeric
¼ tsp cayenne pepper
¼ tsp black pepper
1 ½ pounds lobster meat (can substitute with crab meat)
1 tbsp vegetable oil
2 tbsp finely minced fresh ginger
1 tbsp finely minced garlic
1 cup finely chopped onion
6 medium tomatoes, seeded and coarsely chopped
2 tsp honey
2 tsp dark molasses
3 tbsp finely shopped cilantro
1-3 tbsp seeded and minced green chile

In a medium-sized bowl, combine lemon juice, vinegar cumin tumeric, cayenne and black peppers. Add the lobster meat and allow it to marinate for about five minutes.

In a large heavy skillet, heat oil over moderate heat. Quickly add ginger, garlic and onion. Stir-fry for 7 to 8 minutes.

Drain the lobster marinade into the skillet, add tomatoes, and cook for 3 minutes. Stir in the honey, molasses and cilantro. Add the lobster and stir. Sprinkle green chile on top; partially cover the skillet and cook over medium heat for approximately 3 to 4 minutes.

Serve immediately accompanied by steamed rice and curry condiments.