Lobster Salad with Fresh Mint and Lime

Lobster Salad with Fresh Mint and Lime
Photo by Stephen Lewis


  • 2 tablespoons Champagne vinegar or
  • 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
  • ½ cup fresh cilantro leaves
  • 1½ teaspoons sugar
  • 1 cup (loosely packed) fresh mint leaves
  • 10 cups mixed greens (such as arugula, baby spinach, and frisée)
  • ¼ cup fresh lime juice
  • + 5 more ingredients
    • 2 2-pound cooked lobsters
    • ¾ cup canned unsweetened coconut milk*
    • ¼ cup vegetable oil
    • 1/3 cup vegetable oil
    • 1 serrano chile

Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled. Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole. Whisk oil and vinegar in small bowl. Season vinaigrette with salt and p...

View full recipe at Epicurious


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