Lobster Salad

Ingredients

  • 2 Maine lobsters (about 1 ½ pounds each)
  • 3 bay leaves
  • 4 sprigs thyme
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Hungarian paprika
  • 10 sprigs parsley
  • 15 black peppercorns
  • + 31 more ingredients
    • 4 lemons, plus wedges for serving
    • Kosher salt
    • 2 large pasteurized egg yolks
    • 1 clove garlic
    • 4 teaspoons dijon mustard
    • ¼ cup champagne vinegar
    • 2 teaspoons hot sauce
    • 2 cups canola oil
    • ½ cup diced celery
    • 2 teaspoons minced fresh tarragon
    • 2 teaspoons minced fresh chives, plus more for serving
    • Butter lettuce leaves, for serving
    • 2 Maine lobsters (about 1 ½ pounds each)
    • 3 bay leaves
    • 4 sprigs thyme
    • 1 teaspoon red pepper flakes
    • 1 teaspoon Hungarian paprika
    • 10 sprigs parsley
    • 15 black peppercorns
    • 4 lemons, plus wedges for serving
    • Kosher salt
    • 2 large pasteurized egg yolks
    • 1 clove garlic
    • 4 teaspoons dijon mustard
    • ¼ cup champagne vinegar
    • 2 teaspoons hot sauce
    • 2 cups canola oil
    • ½ cup diced celery
    • 2 teaspoons minced fresh tarragon
    • 2 teaspoons minced fresh chives, plus more for serving
    • Butter lettuce leaves, for serving

1. Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and...

View full recipe at SpringPad

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