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Lobster Salad Recipe

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This recipe for Lobster Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound uncooked lobster meat
1/4 cup reduced-calorie mayonnaise
1 large egg, hard-boiled, finely chopped
1 tsp capers, finely minced
2 Tbsp fresh lemon juice
1 tsp lemon zest, optional
2 Tbsp parsley, fresh, minced
1/2 tsp black pepper
1/2 tsp table salt

Directions:
Directions:
Set a steamer basket in a large pot; fill pot with enough water to just touch bottom of steamer. Cover pot and bring to a full boil; add lobster tails and steam until lobsters turn red and meat is no longer glossy inside, about 7 to 8 minutes. Immediately remove lobster tails from steamer. When tails are cool enough to handle, remove lobster meat from tails. Cut lobster into bite-sized pieces; place in a medium bowl and add remaining ingredients; mix well. Yields about 2/3 cup per serving. Notes: You’ll need about 1 1/2 pounds of lobster tails (about 3 or 4 tails) to yield about 1 pound of lobster meat. To remove lobster meat from shells: place lobster tails on a cutting board, red side of shell down. With a sharp knife, cut through the underside of the shell from top to bottom. Hold the shell firmly with both hands and crack the shell backwards to make it easy to pull meat out with a fork. Lobster should come out in one piece.

 

 

 

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