Best Thai Flavored Lobster Salad Recipes

Thai-flavored lobster salad image

Provided by spatchcock

Categories Lobster

Time 10m

Yield 4 cups

Number Of Ingredients 12

2 teaspoons vegetable oil
1 tablespoon gingerroot, fresh,chopped
6 tablespoons lemons, rind of, finely zested
2 tablespoons fresh lemon juice
1 1/4 lbs uncooked lobster meat, steamed or broiled,cut into chunks
1/4 cup cilantro, thinly sliced leaves
1/4 cup basil, thinly sliced
1 medium cucumber, thinly sliced
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
4 leaves boston lettuce
1/2 small red onion, sliced

Steps:

Warm oil in a small nonstick skillet over medium heat; add ginger, sauté 1 minute and transfer to a large mixing bowl.
Stir in zest, lemon juice, lobster, cilantro, basil and cucumber; season to taste with salt and pepper.
(Note: You can purchase already cooked lobster meat and skip steaming or broiling it.) Set a lettuce leaf on each of 4 plates.
Arrange salad on top and garnish with red onion.
Yields about 1 cup lobster salad per serving.

Nutrition Facts : Calories 172.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 135, Sodium 496.9, Carbohydrate 7, Fiber 1.8, Sugar 2.3, Protein 27.7

Asian Sesame Lobster Salad image

Number Of Ingredients 12

6 tablespoons rice vinegar (not seasoned)
1/4 cup soy sauce
2 tablespoons superfine granulated sugar
2 teaspoons Asian sesame oil
2 teaspoons minced peeled fresh gingerroot
1 pound cooked lobster meat or shelled cooked shrimp
1 pound sugar snap peas or snow peas
1/2 medium head Napa cabbage (about 1 pound)
1/2 medium jícama (about 1/2 pound)
4 medium carrots
4 scallions
4 teaspoons sesame seeds

Steps:

In a small bowl whisk together all dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.
Cut lobster meat or shrimp into bite-size pieces. Trim peas and diagonally cut into 1/4-inch slices. Cut cabbage, jícama, and carrots into thin julienne strips. Diagonally cut scallion greens into thin slices, reserving white parts for another use. Lobster or shrimp and vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
In a dry small heavy skillet toast sesame seeds over moderate heat, stirring, until golden, 1 to 2 minutes, and transfer to a small bowl to cool.
Just before serving, in a large bowl toss lobster or shrimp, peas, cabbage, jícama, and carrots with dressing and sprinkle with scallions and sesame seeds.

THAI LOBSTER WALDORF SALAD image

Provided by Mary Edwards

Categories Seafood

Time 40m

Number Of Ingredients 18

1 can(s) coconut milk, unsweetened
1 Tbsp thai red curry paste
12 oz lobster meat -removed from shell
5 oz walnuts
2 Tbsp thai sweet red chili sauce
1 Tbsp sugar
1/2 tsp coarse salt
5 Tbsp mayonnaise
2 tsp thai fish sauce
2 tsp fresh lemon juice
2 c chopped celery hearts
2 c chopped tart green apples
1/4 c walnut oil
2 Tbsp fresh lime juice
1/2 tsp coarse salt
3 Tbsp fresh basil, gently torn
4 tsp chopped fresh mint
8 c bibb lettuce

Steps:

1. In a medium skillet with a lid, mix together the coconut milk and red curry paste. Add the lobster meat. (I used 3 four ounce tails, but using a whole lobster removed from the shell is fine too.) Over medium low heat bring it up to just a simmer. Turn the lobster over, cover it and remove it from the heat. Allow the lobster to steep, covered until it has cooled down.
2. Mix together the walnuts, sweet red chili sauce, sugar and salt, spread them out on a parchment lined baking sheet and bake them in a 350 degree preheated oven for about 10 minutes, or until just crisp, being careful not to burn them.
3. Mix together the mayonnaise, fish sauce, lemon juice, and 2 tablespoons of the coconut sauce that the lobster cooked in. Mix in the celery and green apples. Cut the lobster into fork sized pieces and gently mix it and the walnuts into the mayonnaise mixture.
4. In a large bowl whisk together the walnut oil, lime juice and salt. Stir in the basil and mint and toss lightly with the Bibb or Butter lettuce.
5. To plate, divide the lightly dressed lettuce and top with the Waldorf salad and add a few snipped chives. Serves 4.