Best Lobster With Peach Coleslaw Recipes

SPICY PEACH COLESLAW

Steps:

• Whisk mayonnaise, Dijon mustard, Asian chile sauce, lemon juice, rice vinegar, vegetable oil, and sugar in a bowl until dressing is smooth. Season with salt and cayenne pepper.
• Place cabbage into a large bowl; add peaches and 1 tablespoon chives. Lightly toss until combined. Pour dressing over coleslaw and stir until coated.
• Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with 1 teaspoon chives before serving.

PEACHY SOUTHERN COLESLAW RECIPE

Steps:

• In a small mixing bowl using a whisk, mix together the yogurt, vinegar, tarragon salt and pepper.
• In a large bowl add the shredded cabbages and carrot and mix thoroughly.
• Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely and keep chill covered for 20 minutes. Serve with pulled pork sandwiches.

LOBSTER WITH ROASTED GARLIC-POTATO SALAD AND COLESLAW

Steps:

• Preheat oven to 350°F. Toss garlic with oil in small baking dish. Cover; bake until tender, about 1 hour. Cool. Remove garlic from skin and mash in bowl. Mix in mayonnaise, lemon juice, and cumin. Set aside.
• Steam potatoes until tender, about 13 minutes. Transfer to large bowl; cool. Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat. Season with salt and pepper.
• Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl. Season with salt and pepper. (Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
• Drop lobsters headfirst into large pot of boiling water. Cover; cook until shells are bright red and centers are opaque, about 9 minutes. Using tongs, transfer lobsters, shell side down, to work surface. Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail. Use poultry shears to cut through shell if necessary. Serve lobster halves with potato salad and coleslaw.

PEACH COLESLAW

Steps:

• Preheat the grill to medium heat.
• Toss the peaches in some oil and grill until charred, about 2 minutes per side.
• In a bowl, mix the mayonnaise, vinegar, honey, mustard, salt and pepper.
• Toss the grilled peaches with the peppers, cabbage, carrots, onions, mint and the dressing. Mix well.

COLESLAW WITH LOBSTER

Steps:

• Cut the cabbage in half, slicing through the core. Cut away and discard the core and any tough or blemished outer leaves. Finely shred enough of the cabbage to make about three cups. Reserve the remainder of the cabbage for future use.
• Coarsely chop the cabbage shreds and put them in a mixing bowl.
• In another mixing bowl blend the mayonnaise with the lemon juice, Tabasco sauce, onions, salt and pepper and stir in the lobster meat. Pour the mixture over the cabbage and toss well.

LOBSTER ROLL WITH SLAW

Steps:

• For the lobsters: Fill a large pot with water and bring to a boil over medium-high heat. Squeeze in the lemon and drop the halves in, then add the white wine, garlic, bay leaves, thyme bundle, crushed red pepper and some salt. Drop the lobsters into the boiling water, cover and cook for 11 to 15 minutes. Prepare a large bowl of ice water. Remove the lobsters to the ice water to stop the cooking, then remove and let cool.
• For the lobster rolls: Remove the meat from the lobster claws, knuckles and tails and discard the shells. Coarsely chop the meat and place in a large mixing bowl. Add the celery, chives, lemon juice, celery salt and 1/2 cup mayonnaise and stir to combine well. Add the remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious; reserve.
• Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, discard the garlic clove. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls are crispy on both sides.
• Divide the reserved lobster mixture among the 4 buttered rolls and serve immediately with the Red Cabbage Slaw.
• Place the cabbage in a large bowl, add the vinegar and season with salt. Stir to combine, then set aside for at least 1 hour. This will soften the cabbage and make it seem almost cooked but still with a great texture.
• Drain the cabbage and return to a large bowl. Add the carrots, onions, mayonnaise and mustard. Taste for seasoning; the final outcome should be a creamy and tart slaw. Serve cold or at room temperature. Refrigerate leftovers.