Sunday, September 13, 2009

Hi Little Buddy, I'm going to eat you.

Lobster Salad
2- 1 1/4 lbs. lobsters (LIVE!)
2 stalks of celery
1/8-1/4 cup of raisins
Pinch of black ground pepper
1 stalk scallion

Steam lobsters for about 6 minutes each. Dice the celery and scallion and mix with raisins. When the lobsters are gone, twist off their tails and cut them open with kitchen shears. Claws can be open by using the back of your knife to crack up the shell. If all else fails use the kitchen shears. the little legs can be rolled with a rolling pin (from the bottom to the part where it would connect to the lobster). Take your lobster meat and dice into pieces equal size of the celery and toss in with the mix. Use mayonaise to combine (but don't over do it) and season to taste. Skip the salt because lobster is already pretty salty. Should be crunchy sweet and refreshing!

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