Best Cold Lobster Salad Recipes

COLD POTATO SOUP WITH LOBSTER SALAD

Cold Potato Soup With Lobster Salad image

Provided by Molly O'Neill

Time 2h30m

Yield Six servings

Number Of Ingredients 15

Ingredients

5 pounds potatoes
3 leeks, roughly chopped, green part removed
2 cloves garlic
2 cups chicken broth, homemade or low-sodium canned
4 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
2 cups fresh cooked lobster meat, cut into bite-size pieces
1 cup fresh fennel, cut into -inch dice
2 tablespoons minced fresh chervil, plus more for garnish

Steps:

To make the soup, place the potatoes, the leeks, the garlic and the chicken broth in a pot, cover and simmer until the potatoes are tender, about 15 minutes. Remove from heat until the mixture is cool enough to handle. Stir in the buttermilk. Pass the mixture through a food mill -- a food processor will render a gluey soup. When the mixture is ground, slowly add the milk or cream, stirring until the desired consistency has been achieved. Taste, adjust the seasoning and refrigerate for at least 2 hours.
To make the salad, place the salt and pepper and the lemon juice in a bowl and slowly whisk in the olive oil. Add the lobster meat and the fennel and toss gently to combine. Add the minced chervil.
To serve, ladle the soup into 6 bowls and place cup of the lobster mixture in the center of the soup. Garnish with chervil and serve immediately.

Nutrition Facts : @context http, Calories 1005, UnsaturatedFat 25 grams, Carbohydrate 90 grams, Fat 62 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 33 grams, Sodium 1505 milligrams, Sugar 19 grams, TransFat 0 grams

COLD LOBSTER SALAD

COLD LOBSTER SALAD image

Number Of Ingredients 16

Ingredients

4 cooked lobsters (1 - 1/2 lbs ea)
1 head of Boston lettuce
1 egg yolk
1 tsp dijon
2 tsp white wine vinegar
2 tsp tomato paste
salt and pepper
2 - 3 dashes tabasco
1 tbsp cognac or Pernod
1 cup peanut or veg oil
1/4 cup finely chopped celery
3 tbsp capers
1 tsp finely chopped basil
1 tbsp chopped parsley
1 tsp finely chopped tarragon
2 hard cooked eggs (optional)

Steps:

Remove and seperate the meat from claws and body of lobster. Cut meat from body and tail into bite size cubes. ( Should be abt 3 cups meat ) Finely shred center of lettuce (abt 4 cups) Add the yolk, mustard, vinegar, tomato paste, salt, pepper, tabasco and cognac and whisk vigorously. Add oil slowly while whisking. Add the celery, capers, basil, parsley and tarragon. Blend well. Combine with lobster meat.