Maine cookbooks feature dozens of recipes
for lobster salad, combined with mayonnaise and often flavored
with dill or tarragon, celery, even chopped dill pickles. My
family prefers their Maine lobster without mayonnaise, so I prepare
Maine Lobster Salad with fresh tomatoes and cucumbers and pass
the dressing.
Maine Lobster Salad
- 2 cups mixed salad greens
1 pound Maine lobster, picked over for shells and cut into bite-sized
pieces
2 cups vine-ripe cherry tomatoes, sliced in half or 2 large tomatoes,
sliced
1 European seed-less cucumber, thinly sliced
1 lemon, cut into 4 wedges
Fresh basil leaves or tarragon leaves for garnish
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil or tarragon
2 tablespoon grated onion
1 tablespoon fresh lemon juice
To taste, sea salt and freshly ground pepper
- Line four plates with the salad greens.
Mound a quarter of the Maine lobster in the center of each plate.
- Arrange the sliced tomatoes and cucumbers
on the plate. Garnish each plate with a lemon wedge and a piece
of fresh tarragon or basil.
- Prepare the dressing: Whisk together the
mayonnaise, chopped fresh herbs, grated onion and fresh lemon
juice.
- Season to taste with sea salt and freshly
ground pepper.
- Pour the dressing into a pitcher and allow
each person to serve themselves.
Makes 4 servings.
Nutritional analysis per serving: 337 calories, 25 grams protein, 10 grams carbohydrates,
23 grams fat, 596 mg. sodium, 3 grams fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.
