Lobster Salad

This beautiful salad tastes equally delicious with shrimp. Substitute 1 1/2 pounds cooked, peeled, and deveined shrimp for the cooked lobster. Prep: 35 minutes.

Yield: Makes 7 cups
Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 3 oranges
  • 1 red bell pepper, diced
  • 1 English cucumber, cut in half lengthwise and thinly sliced
  • 1/2 cup thin jicama strips
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons cider vinegar
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1 1/2- to 1 3/4-pound) lobsters, cooked

Preparation

  1. 1. Peel and section oranges over a large bowl, squeezing juice from membranes. Add bell pepper and next 9 ingredients, stirring gently.
  2. 2. Remove lobster from shell, keeping claw meat intact. Thinly slice tail meat. (Lobsters should yield about 2 1/2 cups chopped meat.) Add lobster to vegetable mixture, stirring gently.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lobster Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy