Coastal Living SEPTEMBER 2006
Bring a large pot of water to a boil; add 2 tablespoons salt to water. Plunge lobster, headfirst, into boiling water. Cover pot; cook lobster 6 minutes. Drain and cool. Remove meat from claws and tail; coarsely chop. Chill lobster meat.
Combine mayonnaise and next 4 ingredients in a medium bowl; mix well. Stir in onion, bell pepper, and parsley. Add chilled lobster; toss to coat.
Serve Lobster Salad with Lemon-Garlic Pita Wedges.
Shortcut Savvy: Shrimp makes an affordable and easy substitute for lobster. Ask the fish market to steam 3/4 pound peeled and deveined shrimp. Chill thoroughly, and coarsely chop. The light flavors of this salad also work well with fresh crab.
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