Best Summer House Lobster Salad Recipes

LOBSTER SALAD

Steps:

• Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and then add the halves. Season the liquid with salt until it tastes as salty as the ocean. Bring to a boil; reduce the heat to a simmer.
• Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head. (The lobster may continue to move for a few minutes.)
• Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body.
• Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes.
• Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature.
• Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine. With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy. Scrape into a bowl and set aside.
• Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife. Wiggle the knife until a crack runs through the claw.
• Repeat on the opposite edge, if necessary, to make the crack bisect the shell. Pull the claw apart and remove the meat.
• Insert the handle of a spoon into each knuckle and twist to pull out the meat.
• Lay each tail on its side. Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks.
• Hold the tail with the underside facing up. With your thumbs, grab the edges of the bottom of the shell.
• Bend back the edges of the shell to crack open the underside and remove the tail meat.
• Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard. Halve each tail lengthwise and clean out any visible vein or roe. Cut the claw, knuckle and tail meat into bite-size pieces.
• Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss. (Cover and refrigerate the rest of the aioli for up to 4 days.) Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives. Serve at room temperature with the lemon wedges.

SUMMER HOUSE LOBSTER SALAD

Steps:

• Combine first 4 ingredients, 1 tsp. salt, and 1 tsp. pepper in a medium jar with a lid and shake to combine. Let stand until flavors meld, about 5 minutes. Add oil and shake vigorously to blend well. DO AHEAD: Dressing can be made 3 days ahead. Cover and chill. Shake just before using. Place a metal steamer basket in a large pot. Add water to a depth of 2". Bring water to a boil. Place potatoes in steamer basket; cover and cook until tender, 15-20 minutes. Transfer potatoes to a plate and let cool. Continue with the following ingredients, maintaining water at a depth of 2" throughout and returning water to a boil between batches: Cook haricots verts until just tender and bright green, 4-5 minutes; transfer to a large bowl of ice water and let cool. Cook peas until tender, about 1 minute; transfer to large bowl of ice water with beans and let cool. Using a slotted spoon, transfer cooled vegetables to another plate and pat dry. Add eggs to pot and cook until hard-boiled, 12 minutes; add eggs to same bowl of ice water; let cool. If using live lobsters, add to pot, cover tightly, and steam until bright red and cooked through, about 10 minutes. Immediately transfer to another large bowl of ice water and let cool for 5 minutes. Remove lobsters from ice water. Crack lobster shells and remove meat; coarsely chop. Discard shells. Cut potatoes into ½" rounds. Peel eggs; cut in half. DO AHEAD: Can be made 8 hours ahead. Cover ingredients separately and chill. Lay mixed greens on a large serving platter. Arrange potatoes, haricots verts, peas, eggs, lobster meat, tomatoes, and radishes over however you choose. Season with salt and pepper. Serve with dressing.

LOBSTER SALAD WITH SUMMER VEGETABLES

Steps:

• Bring large pot of salted water to boil. Drop 1 lobster headfirst into water. Boil until just cooked through, about 10 minutes. Using tongs, transfer lobster to baking sheet. Repeat with remaining lobsters. Cool lobsters. Twist claws and tails off lobsters. Crack claws and claw joints; remove meat. Remove lobster meat from tails. Cut lobster meat into 1/2-inch cubes. (Can be made 1 day ahead; cover and chill.)
• Steam potatoes until just tender, about 10 minutes. Transfer to large bowl and cool. Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add onion; sauté until golden and crisp, about 12 minutes. Cool onion.
• Place tomatoes, corn, sliced basil, and remaining 1 tablespoon oil in medium bowl; toss to coat. Season with salt and pepper. Add lobster and onion to potatoes; mix in lemon juice. Season with salt and pepper. Mound lobster and potato salad in center of platter. Spoon tomato and corn salad around. Garnish with additional basil leaves.