We woke up this morning and had a intriguing craving, Lobster salad. So imagine my surprise when our local seafood market had an abundance of them just waiting for us to take them home. Needless to say we did just that. Now just do me a favor, do not wear your best clothes will making this salad as I can guarantee you that you will have small pieces of shells and liquids flying around in your kitchen. But isn’t that the best part of having fresh lobster?
Enjoy and Bon Appetit.
2ea. 1 ½-1 ¾ lbs. fresh lobster
1 ½ cup celery diced
3ea. Piquillo pepper diced
1ea. Farmers Market fresh Spring onion sliced 2/3 white 1/3 green
3Tablespoons Parsley curly chopped
1Tablespoon Tarragon fresh chopped
Salt and pepper to taste
In a large covered pot bring 2 gallons of water to a rolling boil, place lobsters claws first in the water and boil for 15 minutes. Your lobsters are done when they are bright orange. Remove them from the water and place in an ice bath until cold. Place in the refrigerator with the remaining ingredients as to equal the temperature. Remove the lobster meat from the shells by breaking the claws and cutting the underside of the tail. Cut the meat into random ghunks and place in a bowl. Add all remaining ingredients and fold together. Correct seasoning and enjoy with your favorite artisan bread. I personally enjoy it with a olive oil brushed artisan bread grilled and my favorite champagne.