Time: 30 min.
Complexity: average
Servings: 4

Lobster salad in a tart mayonnaise dressing is served in edible bowls made from crisp lettuce leaves. You can add hot or sweet peppers, poppy seeds, or sesame seeds if desired. A perfect light appetizer for house parties.

Ingredients:

• 2 lemons, cut in half
• 2 live lobsters weighing 700 grams each.
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1-2 drops of hot sauce
• 2 small stalks celery, thinly sliced
• Supplements: Fresno or serrano peppers, pickled jalapeños, red or yellow bell peppers, fresh tarragon, poppy seeds, poppy seed-sesame topping, or brandy
• Innings: 8 leaves of Boston lettuce
• 2 tbsp finely chopped fresh chives

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

Boston salad, crab meat, lemon, sweet pepper, celery, tarragon, Dijon mustard, hot sauce

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Preparation:

Step 1
• Fill a large steamer or saucepan with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon of salt. Bring to a boil over medium heat.
Step 2
• Place the lobsters in a steamer basket or directly in the pot; cover and cook until bright red, 8-10 minutes. Remove the lobsters from the pot with tongs and rinse under cold water to cool slightly.
Step 3
• Remove the lobster meat. Cut the meat into 2.5 cm pieces. Transfer to a bowl and refrigerate for 15 minutes.
Step 4
• Meanwhile, combine the mayonnaise, remaining lemon juice, mustard, and hot sauce in a medium bowl. Add the lobster, celery, and any other toppings listed. Stir and season with salt to taste. Divide the lobster salad among the lettuce leaves and garnish with chives.

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