Lobster Salad
- 2 lemons, preferably organic
- 1/4 cup plus 1 tablespoon finely chopped red onion
- 1/2 teaspoon fine sea salt, plus more for salting the boiling water
- Four 1 1/2-pound live lobsters
- 1/3 cup mayonnaise, preferably homemade
- 2 tablespoons thinly sliced basil leaves (or another herb, such as chervil, chives, parsley, or tarragon)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pounds cherry and/or small heirloom tomatoes, preferably an array of colors, cored and cut into 1/2-inch pieces
- 1/2 cup loosely packed basil leaves, large leaves torn into pieces
- 1 1/2 tablespoon very good extra-virgin olive oil, plus more for drizzling
- Coarse sea salt, crushed
- Freshly cracked or ground black pepper
- This recipe is gluten-free
- Produce
- Basil (2 tablespoons)
- Basil, loosely packed leaves (1/2 cup)
- Cherry and/or small heirloom tomatoes (1 1/2 pounds)
- Lemons (2)
- Red onion (5/16 cup)
- Seafood
- 1 1/2-pound live lobsters (4)
- Condiments
- Mayonnaise (1/3 cup)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Black pepper, Freshly cracked or ground (1)
- Olive oil, very good extra-virgin (1 1/2 tablespoon)
- Sea salt, fine (1/2 teaspoon)
- Sea salt, Coarse (1)
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
54.1Rating
1-100
1-100
12Tweets
21Facebook
Likes
Likes
1,712StumbleUpon
Views
Views
38PinterestPins
Recipe Stats
Published August 1, 2012 (6 months ago).
70 people saved this recipe.
