thai lobster waldorf salad

Name: THAI LOBSTER WALDORF SALAD
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: 1 can(s) coconut milk, unsweetened; 1 tablespoon(s) thai red curry paste; 12 ounce(s) lobster meat -removed from shell; 5 ounce(s) walnuts; 2 tablespoon(s) thai sweet red chili sauce; 1 tablespoon(s) sugar; 1/2 teaspoon(s) coarse salt; 5 tablespoon(s) mayonnaise; 2 teaspoon(s) thai fish sauce; 2 teaspoon(s) fresh lemon juice; 2 cup(s) chopped celery hearts; 2 cup(s) chopped tart green apples; 1/4 cup(s) walnut oil; 2 tablespoon(s) fresh lime juice; 1/2 teaspoon(s) coarse salt; 3 tablespoon(s) fresh basil, gently torn; 4 teaspoon(s) chopped fresh mint; 8 cup(s) bibb lettuce

(2 RATINGS)

62 Pinches 2 Photos

Mary Edwards

Long Beach, CA

Updated on Oct 1, 2015

This is a recipe I entered into a contest sponsored by California Walnuts in conjunction with the Waldorf Astoria where the challenge was to "refresh" the traditional Waldorf salad using celery, apples and walnuts. I am proud that this recipe made it to the top three of all the creative and lovely recipes submitted.

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Blue Ribbon Recipe

What a salad! You have the silky sweet lobster, combined with the crunchiness of apples and celery. Sweet chili coated walnuts add a surprise crunch and pop of flavor. The light dressing coating the lettuce is delightful.

— The Test Kitchen

prep time 30 Min

cook time 10 Min

method Saute

yield 4 serving(s)

Ingredients

1 can coconut milk, unsweetened
1 tablespoon thai red curry paste
12 ounces lobster meat -removed from shell
5 ounces walnuts
2 tablespoons thai sweet red chili sauce
1 tablespoon sugar
1/2 teaspoon coarse salt
5 tablespoons mayonnaise
2 teaspoons thai fish sauce
2 teaspoons fresh lemon juice
2 cups chopped celery hearts
2 cups chopped tart green apples
1/4 cup walnut oil
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt
3 tablespoons fresh basil, gently torn
4 teaspoons chopped fresh mint
8 cups bibb lettuce

How To Make thai lobster waldorf salad

Step 1

In a medium skillet with a lid, mix together the coconut milk and red curry paste. Add the lobster meat. (I used 3 four ounce tails, but using a whole lobster removed from the shell is fine too.) Over medium low heat bring it up to just a simmer. Turn the lobster over, cover it and remove it from the heat. Allow the lobster to steep, covered until it has cooled down.

Step 2

Mix together the walnuts, sweet red chili sauce, sugar and salt, spread them out on a parchment lined baking sheet and bake them in a 350 degree preheated oven for about 10 minutes, or until just crisp, being careful not to burn them.
Step 3

Mix together the mayonnaise, fish sauce, lemon juice, and 2 tablespoons of the coconut sauce that the lobster cooked in. Mix in the celery and green apples. Cut the lobster into fork sized pieces and gently mix it and the walnuts into the mayonnaise mixture.
Step 4

In a large bowl whisk together the walnut oil, lime juice and salt. Stir in the basil and mint and toss lightly with the Bibb or Butter lettuce.
Step 5

To plate, divide the lightly dressed lettuce and top with the Waldorf salad and add a few snipped chives. Serves 4.
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