Maine Lobster Salad

Submitted by: Denise Fickett-Harris, Washington County Technical College, 1998, Calais, Maine

See more like this in: Salads, The Classics

Maine cookbooks feature dozens of recipes for lobster salad, combined with mayonnaise and often flavored with dill or tarragon, celery, even chopped dill pickles. My family prefers their Maine lobster without mayonnaise, so I prepare Maine Lobster Salad w

INGREDIENTS:

(4 servings)

2 cups mixed salad greens
1 pound cooked Maine lobster meat
2 cups vine-ripe cherry tomatoes, sliced in half or 2 large tomatoes, sliced
1 European seed-less cucumber, thinly sliced
1 lemon, cut into 4 wedges
Fresh basil leaves or tarragon leaves for garnish
1/2 cup mayonnaise
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil or tarragon
2 Tablespoon grated onion
1 Tablespoon fresh lemon juice
To taste, sea salt and freshly ground pepper

DIRECTIONS:

Line four plates with the salad greens. Mound a quarter of the Maine lobster in the center of each plate. Arrange the sliced tomatoes and cucumbers on the plate. Garnish each plate with a lemon wedge and a piece of fresh tarragon or basil.

Prepare the dressing: Whisk together the mayonnaise, chopped fresh herbs, grated onion and fresh lemon juice. Season to taste with sea salt and freshly ground pepper. Pour the sauce into a pitcher and allow each person to serve themselves.

NUTRITIONAL:

Per serving:
337 calories
25 grams protein
10 grams carbohydrates
23 grams fat
596 mg. sodium
3 grams fiber

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