Best Dennies Fresh Lobster Salad Recipes

LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL

Lobster Salad With Green Beans, Tomatoes and Basil image

This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don't worry. It's easy - and economical - to do it yourself. Still, if the idea doesn't appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that's a bit more expensive. If you decide to do that, you'll need at least one-third pound per person.

Provided by David Tanis

Categories seafood, main course

Time 45m

Yield 4 servings as a main course

Number Of Ingredients 16

Ingredients

4 (1 1/2- to 2-pound) live lobsters
Kosher salt and black pepper
3 bay leaves, 1 teaspoon black peppercorns and 1 teaspoon allspice berries (optional)
1 or 2 small garlic cloves, roughly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1 loosely packed cup parsley leaves
1 cup green basil leaves, loosely packed, plus 1 small bunch green or purple basil, for garnish
1/2 pound cherry tomatoes, halved
1 pound small green beans (haricots verts), briefly cooked and cooled
1 1/2 pounds heirloom tomatoes, cut into thick slices
4 hard-boiled eggs, peeled, halved and lightly salted
1 pound new potatoes, cooked and cooled
Arugula or salad leaves, for garnish
Aioli, optional (see Note)

Steps:

In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

SUNNY'S LOBSTER TAIL "NEWBERG"

Sunny's Lobster Tail

Provided by Sunny Anderson

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Four 4- to 6-ounce raw lobster tails, at room temperature
1 tablespoon hot Hungarian paprika
4 cloves garlic, crushed
1 small red onion, chopped
Kosher salt
2 tablespoons salted butter
2 tablespoons olive oil
2 pints wild mushroom mix, chopped
Kosher salt and freshly cracked black pepper
1 1/2 cups heavy cream
White wine vinegar or fresh lemon juice, as needed
Salted butter, at room temperature, for spreading
4 slices sourdough bread
2 teaspoons finely chopped chives

Steps:

For the lobsters: In a medium pot, add the lobster tails in one layer and cover with about 1 inch of water. Remove the lobster tails from the pot and set aside. Add the paprika, garlic, onions and a nice pinch of salt to the pot and bring to a boil over high heat. When the water begins to boil, turn the heat to medium low. When the bubbles subside, add the lobster tails to the pot. Cover and poach until the tails are bright red and curled, about 6 minutes for smaller tails, 8 minutes for larger. Transfer the tails to a plate until cool enough to handle. Strain and reserve the poaching liquid. Remove the meat from the shells and chop into bite-sized chunks.
For the mushrooms: In a large pan with straight sides, heat the butter and olive oil over medium-high heat until the butter melts. Add the mushrooms and cook, stirring occasionally, until slightly dehydrated and cooked through, 6 to 8 minutes. Remove with a slotted spoon to a plate and season with salt and pepper. Reserve the pan.
For the sauce: Add 3/4 cup of the strained lobster-poaching liquid to the mushroom pan, bring to a simmer over medium heat and reduce slightly, about 3 minutes. Add the cream and simmer until thickened, 10 to 12 minutes. Taste and add vinegar or lemon juice to brighten. Remove from the heat and add the lobster meat to warm in the ambient heat of the pan.
For the toast and serving: Preheat the oven to low broil. Lightly butter one side of each slice of bread and place on a baking sheet or directly on the middle rack, buttered-side up. Broil until the edges are golden and the centers are toasty. Cut into halves on the bias.
Arrange 2 toast halves on each plate or shallow bowl. Spoon the lobster and sauce onto the toasts. Top with the mushrooms and sprinkle with chives.