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Epicurious

Lobster Salad with Fresh Mint and Lime

By Clark Frasier and Mark Gaier

4.2

(3)

Image may contain Food Seasoning Plant Dish Meal and Produce
Lobster Salad with Fresh Mint and LimeStephen Lewis

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Mint-lime mixture:

1 cup (loosely packed) fresh mint leaves (about 2 ounces)
3/4 cup canned unsweetened coconut milk*
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 cup vegetable oil
11/2 teaspoons sugar
1 serrano chile, seeded

Salad:

2 2-pound cooked lobsters
1/3 cup vegetable oil
2 tablespoons Champagne vinegar or white wine vinegar
10 cups mixed greens (such as arugula, baby spinach, and frisée)
1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
*Sold at many supermarkets and at Indian,

Preparation

  1. For mint-lime mixture:

    Step 1

    Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.

  2. For salad:

    Step 2

    Crack lobster tails and claws and remove meat. Cut tail meat into 1/2-inch-thick medallions; leave claw meat whole.

    Step 3

    Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among 4 plates.

    Step 4

    Toss lobster with 1/2 cup mint-lime mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lime mixture separately.

TagsSaladLobsterShellfishSeafoodMintHerbs & SpicesLimeCitrusFruitLeafy GreensVegetableStarterMainDinnerLunchNut FreeDairy FreeGluten FreeMake AheadFood ProcessorEpicurious

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