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Now In: Recipes → All Countries → Salad → Lobster Salad

Lobster Salad
From the northern coast of Spain, this elegant salad combines lobster with red potatoes in peppery watercress dressing. Serve with crusty bread. This salad is substantial enough to be served as a main course. If rutabaga is unavailable, substitute turnips.
 
Base SKU: 894
Cuisine: Spanish
Prep Time: 45 Minutes
Cooking Time: 45 Minutes
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

10 cup(s) Clam juice
4 cup(s) Water
2 Lobsters, 2 lbs each
1 pound(s) Red potatoes
2 Rutabagas, medium
1/2 pound(s) Watercress, thick stems trimmed
2 clove(s) Garlic, peeled and sliced
1 tablespoon(s) White peppercorns
4 Mint leaves, fresh, finely chopped
1 teaspoon(s) Dijon mustard
1/4 cup(s) Lemon juice
4 Radishes, thinly sliced

Instructions:
1. Bring the clam juice and water to a boil in a large pot. Add the lobsters headfirst, and boil for about 15 minutes. Remove from pot, and cool in ice water.
2. Remove cooked lobster meat by pulling claws and large legs away from body. Split legs with a knife and remove meat using your fingers. Crack the claws with a mallet and remove meat in one piece. Pull tail away from body and trim soft membrane on underside of tail with kitchen shears. Pull out tail meat in one piece. Slice meat into even pieces.
3. Meanwhile, boil salted water and cook potatoes and rutabagas until tender. Cool and cut into ;-inch slices.
4. Mince enough watercress to make 3 tablespoons. In a mortar and pestle or mini-processor, mash watercress with the garlic, peppercorns, mint, and a dash of salt.
5. Stir in mustard and lemon juice, transfer to a small bowl, and whisk in the oil. Adjust seasoning to taste. This is the dressing.
6. Arrange the remaining watercress on a platter, garnished with sliced radish; shingle lobster medallions around the greens.
7. Arrange the sliced rutabagas and potatoes around the rim of the platter. Drizzle the dressing over all, and serve.
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