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Light and Refreshing Lobster Salad Recipe
Lobster is wonderful tasting and versatile. You can serve it whole with butter or you can use it risottos, hot or chilled dishes or even use it to present a trio of seafood, perhaps with crab and shrimp. Another great use for this delicious seafood is to use it in a salad. The following recipe also features cherry tomatoes, arugula, and apple. The main flavor of course comes from the lobster itself but there are more special flavors in this lobster salad recipe, including limejuice, basil, garlic, and balsamic vinegar.
This is a real gourmet dish but it is so simple to prepare. If you have never worked with lobster before, do not worry because it is not so hard. You just need some chopped, cooked lobster meat to work with and the other ingredients are simple to combine. Lobster is not difficult to find. It is not the cheapest source of protein but it is worth it sometimes, if you are cooking for a special occasion like a birthday or a romantic anniversary. Lobster makes a statement!
This is a very healthy recipe as well as a supremely flavorful one. Seafood is naturally low in fat and calories and you can make this amazing sauce without using cream, cheese, or other high fat ingredients. Whether you want to present this delicious lobster salad with lime and basil salsa as an appetizer or for lunch or even an al fresco dinner on a balmy summer evening, you will enjoy every last bite of it. We should all treat ourselves now and then and what better treat than fresh lobster!
Lobster Salad Recipe with a Lime and Basil Salsa
Ingredients -
¾ lb cooked lobster meat, cut into bite-sized pieces
2 cups seeded chopped tomatoes
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 clove garlic, peeled
¼ teaspoon salt
⅓ cup peeled, diced cucumber
⅓ cup finely chopped green onions
2 tablespoons finely chopped fresh basil
2 apples, chopped
8 cherry tomatoes, halved
Pinch of pepper
4 cups sliced rucola
1 cup trimmed cabbage
Preparation:
Position the knife blade in the food processor bowl. To make the salsa, add ½ cup of the chopped tomatoes, lime juice, vinegar, garlic and olive oil. Process this mixture until smooth, before pouring it into a medium sized bowl. Stir in the rest of the chopped tomatoes, cucumber, onions, basil, salt and pepper. Set this mixture aside.
Combine the lobster, cherry tomatoes, rucola and cabbage and apple pieces in a large bowl and toss well. Arrange this mixture on the plates with a little of the salsa dotted around the edge of the plate. Serve the rest separately so people can help themselves to it.
(Serves 4)
Wine Suggestion:
Which Wine to Serve with This Recipe
Some wine recipes feature lobster but this lobster salad recipe does not contain any wine. It is delicious served with a fresh, dry white wine such as Chenin Blanc, unoaked Chablis or Sauvignon. These wines are best served at 55ºF.
Photo Description:
A Picture of Lobster Salad Recipe with a Lime and Basil Salsa - This light yet completely delicious lobster salad recipe makes your mouth come alive with incredible flavor. Although it is not difficult to make, lobster is not cheap, so save this dish for a special occasion. Lobster in a restaurant is really expensive so making your own is better. The combination of ingredients is clever and everything goes together perfectly. Lobster is a gourmet treat and, as you can see from the photo, this is a seriously impressive dish. The colors are just amazing and this recipe makes the mouth water in anticipation.
California Wine Labels
The name and address of the wine producer must appear on the label. If the label says, "estate bottled," you know the grapes have been grown at the winery and the wine has been bottled there too. If not, you know where the grapes were grown but not where the wine was bottled.
Californian law states that if "Napa" appears on the label, at least 75% of the grapes used should have been grown there. If the wine is labeled "vintage," at least 95% of the grapes used must be vintage. Wine can sometimes evaporate from the barrels and need topping up. That allows winemakers to use 5% from another vintage if need be. 75% of the grapes used must be of the grape variety stated on the label.
Some winemakers prefer to list both varietals on the label and will name the wine, for example, Cabernet-Merlot. Alcohol strength must be mentioned on the label, as must a "contains sulfites" warning if it does contain them. Wine naturally contains sulfites but some have sulfites added during the winemaking process. The volume (how much wine the bottle contains) must also be stated on the label.
Why You Should Read the Label
Reading the label on a bottle of wine is something you have to do if you are interested in wine. California wines vary a lot and you can glean plenty of useful information simply by seeing what it says on the bottle. Grabbing a bottle at random or choosing a wine based on price alone is not a good strategy. As well as the name, address, varietals and alcohol content, the wine label will inform you something about the quality of the wine. For the best results, do not choose anything lower than eighty.
Sometimes the wine label will offer food pairing suggestions, such as "this wine is great with fish and seafood" or "serve this wine with steak and red meat" and these suggestions are usually spot on, so if you have no idea which California wine would go with your recipe, try looking at the back of the label for handy tips like these. Alternatively you can simply ask the wine merchant for food pairing advice or stick to the "white with chicken and fish or red with steak and red meat" saying, which works most of the time.
Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
