Lemon-Chive Lobster Salad Plates
Lemon-Chive Lobster Salad Plates are one of our favorite summer dinners. I love this recipe for several reasons. First of all, I love that I can make this meal in just fifteen minutes. Secondly, I love that this can be made up to a day ahead. And, the longer it chills, the better it gets. Thirdly, I love that there is no cooking involved in this dinner. That means, on a hot day, your kitchen doesn’t heat up. And, lastly, this is a very portable meal. It would be perfect for a beach picnic.
The Equipment I Used
- A Salad Spinner- I use this to get my arugula nice and dry. That way, the vinaigrette will really cling to the leaves.
- A Small Jar- Use this to shake up your vinaigrette.
- A Large Bowl- Use this to toss together your salad.
The Ingredients Needed for Lemon-Chive Lobster Salad Plates
- Lobster- I used precooked lobster meat this time. But, you can easily steam your own lobsters. I’ll attach a recipe for this below. If you do decide to steam your own lobster, I think three pounds of lobster will be enough for four people.
- Lemon Juice- Be sure and use freshly squeezed lemon juice.
- Chives- Also, use fresh chives. I had to drive to two stores before I found perfect chives. But, it was worth it.
- Tarragon- For me, fresh tarragon is a must with lobster salad.
- Mayonnaise- I always use Hellman’s full fat mayonnaise.
- Arugula- Use baby arugula.
- Cucumber- I like to use Kirby cucumbers or English cucumbers.
- Bell Pepper- Use any color you like. I used orange this time.
- Oil-Make sure to use a good quality extra virgin olive oil. I like California Olive Ranch oil.
How I Made my Lobster Salad
- First, I made my lobster salad. Be sure and chop the lobster up nice and small. That way it can easily combine with the herbs and mayonnaise.
- Next, I made my Lemon Vinaigrette.
- Finally, I tossed the vinaigrette with the vegetables and served it along side the chilled lobster salad.
If you like lobster, you need to try these wonderful Lemon-Chive Lobster Salad Plates.
Lemon-Chive Lobster Salad Plates
Rich lobster tossed with lemon-chive mayonnaise served on top of a salad tossed with a lemon vinaigrette.
Ingredients
- 1½ pounds cooked lobster meat, chopped in half inch pieces
- ¼ cup chives, minced
- ¼ cup fresh lemon juice
- ¼ cup celery, minced
- 2 tbsp. tarragon, minced
- ¼ cup mayonnaise
- ⅛ tsp. black pepper
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- ½ cup red onion, sliced
- ½ cup orange bell pepper, chopped
For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- 1 tbsp. each lemon juice and red wine vinegar
- 1 tsp. honey
- ⅛ tsp. each kosher salt and black pepper
Instructions
- Begin by making the Lemon-Chive Lobster Salad: In a bowl mix together the lobster, lemon juice, chives, tarragon, mayonnaise, pepper, and celery. Cover and chill until serving. This will taste better if allowed to chill for a couple of hours, in my opinion.
- Next, make the Lemon Vinaigrette: Shake all the ingredients together in a small jar.
- Then, toss together the arugula, tomatoes, cucumbers, bell pepper, and onion in a big bowl along with as much Lemon Vinaigrette as you like. Serve the lobster salad along side the tossed salad.
Tried this recipe?Let us know how it was!
Lobster and Fresh Tomato Penne Pasta
Penne in a fresh tomato and lobster sauce.
Ingredients
- 2 1 pound lobsters
- 3 tbsp. extra virgin olive oil
- 2 minced shallots
- 2 cups chopped onions
- 3 tbsp. minced garlic
- ¾ cup white wine
- 3 tbsp. fresh oregano leaves
- 14.5 ounces penne
- 2 pints grape or cherry tomatoes
- 1 tsp. hot pepper flakes
- 3 tbsp. unsalted butter
- ½ cup chopped parsley
- ¼ tsp. kosher salt
- ¼ cup chopped basil
Instructions
- Begin by cooking the lobsters: Bring two inches of water to a boil over high heat, in a very large pot. Add the lobsters and hold down the lid to kill them quickly. Steam them for 12 minutes.
- Remove the lobster meat from the shells, and chop it all up in half inch pieces. Set aside.
- At this time bring a big pot of water to a boil for the penne.
- In a large skillet, heat the oil on low heat. Add the shallots, onion, and garlic and cook about five minutes, or until the vegetables are softened.
- Add the wine and oregano, and on high heat, cook until the wine is slightly reduced, about three minutes. Also add the pasta and three tablespoons of kosher salt to the pot and cook until al dente. Reserve one tablespoon of the pasta cooking water.
- Reduce the heat to medium and add the tomatoes, butter, parsley, salt, and hot pepper flakes. Cook the tomatoes for five minutes.
- Drain the pasta. Add the lobster to the skillet and cook until just heated through. Add the penne, basil, and reserved pasta water. Serve right away.
Tried this recipe?Let us know how it was!
