Lobster Salad
Serving Size / Yield
Ingredients
- 4 1-1/4-lb. lobsters
- 1 med. red onion, halved and thinly sliced
- 6 basil leaves
- 4 celery ribs, thinly sliced
- 1/2 C. olive oil
- 2 Tbs. lemon juice
- salt
- pepper
- lettuce leaves
Directions
Place a rack in the bottom of a 10-qt. pot. Add water to come just below the rack. Bring the water to a boil. Add the lobsters and cover the pot. When the water returns to a boil and steam escapes from the pot, cook the lobsters 10 minutes or longer. Transfer lobsters to a platter and let cool. Place the onion in a small bowl and cover with ice water. Let stand 15 minutes. Replace water and let stand for another 15 minutes. Drain and pat dry.
Remove the lobster meat from the shells. Break off the lobster tails. With poultry shears, remove the thin shell that covers the tail meat. Smack the claws with the blunt side of the knife to crack them. Break the claws open, then remove the meat. Cut the meat into thin slices and place it in a large bowl.
Stack the basil leaves and cut them crosswise into thin ribbons. Add the basil, celery and onion to the bowl with the lobster. Drizzle with 1/4 C. oil and the lemon juice. Sprinkle with salt and pepper to taste. Toss well. Arrange lobster mixture on four plates, each lined with lettuce.
