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Lobster Salad

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.

Coastal Living JUNE 2009

  • Yield: Makes 7 cups

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. Peel and section oranges over a large bowl, squeezing juice from membranes. Add bell pepper and next 9 ingredients, stirring gently.

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.

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