Shrimp and crab also marry well with this fresh herb vinaigrette.

Recipe by Southern Living July 1997

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 4 quarts water and salt to a boil in a large Dutch oven. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.

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  • Break off large claws and legs. Crack claw and leg shells using a seafood or nut cracker; remove meat and set aside.

  • Break off tails. Remove stomachs and intestinal veins.

  • Cut shell of tail segments lengthwise on the underside. Pry open the tail segments; remove meat, and cut into1/2-inch slices. Chill lobster meat.

  • Combine minced shallots and next 7 ingredients in a jar; cover jar tightly, and shake vigorously.

  • Arrange lettuce on individual salad plates; top with lobster, and drizzle with shallot mixture. Garnish, if desired.

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