michelle 'FLAME' kelley
LOBSTER SALAD,WITH CURRY MAYONNAISE AND CILANTRO LIME VINAIGRETTE
OK i forget where i found this recipe but my dad use to
make this for me when he was alive. no one eats lobster but me so i have not made this in ages.
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- 1 maine lobster (1 ½ pounds) cooked and meat removed then chilled 10 ounces mixed organic greens 2 tablespoons curry mayonnaise (recipe below) 4 tablespoons cilantro lime vinaigrette (recipe below) ½ anjou pear; chopped mayonnaise 1 egg yolk
- 1 tablespoon dijon mustard 4 ounces canola oil ¼ teaspoon curry powder juice of half a lemon kosher salt and black pepper to taste vinaigrette 1 tablespoon dijon mustard 2 ounces canola oil
- ¼ bunch of chopped cilantro ½ teaspoon chili paste 1 squirt honey juice from 1 lime kosher salt and black pepper to taste
In a medium bowl place egg yolk, mustard and lemon juice; whisk together. Slowly drizzle in oil and whisk briskly until all of the oil is combined – you should have a nice emulsion. Stir in curry powder and taste for salt and pepper.
In a medium mixing bowl place mustard, chili paste, lime juice, and honey; whisk together. Slowly drizzle in canola oil and whisk briskly until all of the oil is combined – you should have a loose emulsion. Stir in cilantro and taste for salt and pepper.
3Toss mixed greens and pear in the vinaigrette; place on serving plate. Toss chilled lobster meat in curry mayonnaise and place on greens. Serve right away.