Lobster salad

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

If you've got live lobsters, the best thing you can make with them is American lobster salad with a delicate mayonnaise aioli sauce. Follow the step-by-step instructions in the recipe to slaughter, fillet, and cook the lobster. Then it's a simple matter: puree all the aioli ingredients in a food processor and mix with chopped lobster meat, celery, and fresh herbs. Serve as a light appetizer on thick lettuce leaves, or serve the lobster salad on split hot dog buns for a more filling meal. This light appetizer is the perfect way to end a busy week.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 Maine lobsters (about 0.7 kg each)
3 bay leaves
4 sprigs of thyme
1 teaspoon red pepper flakes
1 teaspoon Hungarian paprika
10 sprigs of parsley
15 black peppercorns
4 lemons + wedges for serving
2 large pasteurized egg yolks
1 clove of garlic
4 tsp Dijon mustard
1/4 cup champagne vinegar
2 tsp hot sauce
2 tbsp. rapeseed oil
0.5 cup diced celery
2 tsp chopped fresh tarragon
2 tsp chopped fresh chives + extra for serving
Lettuce leaves, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the brine.

Freeze the lobsters for 20 minutes (this will calm them down and make them more manageable). Meanwhile, combine the bay leaf, thyme, red pepper flakes, paprika, parsley, and peppercorns in a large saucepan with 4 quarts of water. Halve 4 lemons; squeeze the juice into the saucepan and add the halves. Add salt until the water tastes like sea salt. Bring to a boil and reduce heat.

Stake the lobsters.

Place the tip of the knife at the center of the back of the head; pierce the shell with the knife.

Cut the head straight through. The lobster may continue to move for several minutes. This is the most humane method..

Boil the tails and claws.

Hold each lobster over a pan of simmering liquid.

Remove lobster tails and claws and boil.

Then separate the tails from the body. Place the tails in a saucepan and cook for 3 minutes. Then, twist off the large claws (with the phalanges), add them to the saucepan, and cook for another 7 minutes.

Use tongs to remove the tails and claws.

Using tongs, transfer the lobster tails and claws to a bowl; let cool to room temperature.

Place the sauce ingredients in a food processor and add the oil.

Prepare the aioli sauce.

Place the egg yolks, garlic, mustard, vinegar, hot sauce, and 1.5 teaspoons of salt in a food processor and pulse until combined. With the processor running, slowly pour in the canola oil in a steady stream and pulse until combined.

Whisk until the sauce is thick and creamy. Transfer to a bowl.

Press down or hit the knife to cut the claw.

Shell the lobsters: place each claw on one of its narrow sides and strike it with a knife. Move the knife around until a crack appears through the claw.

If necessary, repeat the process on the opposite side until the crack splits the claw in half. Pull the claw to the side and remove the meat.

Insert the handle of a spoon into each knuckle and twist to remove the meat.

Lay each tail on its side. Place your palm on top, then press that hand down with your other hand to crack the shell on the tail.

Hold the tail with the inside facing up. Use your thumbs to grasp the edges of the inner shell of the tail. Bend the edges of the shell to break it open.

Then remove the meat from the tail.
Shred the lobster meat and prepare the salad..

Pull the flat piece of cartilage out of the center of each claw and discard. Split each tail in half lengthwise and remove the roe and visible intestinal vein. Cut the claw, phalanges, and tail meat into bite-sized pieces.

Combine the lobster meat, celery, about 1/4 cup aioli, tarragon, and chives in a bowl; stir to combine. Cover and refrigerate the remaining aioli; store for up to 4 days.