Lobster and Pineapple Salad with Basil and Mint

Name: Lobster and Pineapple Salad with Basil and Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/4-lb) live lobsters; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 firm-ripe baby pineapples with leaves, halved lengthwise; 1/4 cup peanut or vegetable oil; 1 garlic clove, smashed; 2 tablespoons fresh lime juice; 1 tablespoon Asian fish sauce; 1 tablespoon sugar; 1 small shallot, thinly sliced; 1 red bell pepper, cut into 1/4-inch dice; 1 teaspoon minced fresh serrano chile, including seeds; 3 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; Special equipment: a serrated grapefruit knife

Servings: persons

2 (1 1/4-lb) live lobsters
1/2 teaspoon salt
1/4 teaspoon black pepper
2 firm-ripe baby pineapples with leaves, halved lengthwise
1/4 cup peanut or vegetable oil
1 garlic clove, smashed
2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
1 tablespoon sugar
1 small shallot, thinly sliced
1 red bell pepper, cut into 1/4-inch dice
1 teaspoon minced fresh serrano chile, including seeds
3 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
Special equipment: a serrated grapefruit knife

1
Plunge lobsters headfirst into an 8-quart pot of boiling salted water .
2
Loosely cover pot and cook lobsters over moderately high heat 9 minutes from the time they enter water, then transfer with tongs to sink to cool.
3
Remove meat from claws, joints, and tails.
4
Discard (or save for another use) tomalley, any roe, and shells.
5
Cut meat into 1/2-inch pieces and sprinkle with salt and pepper.
6
While lobsters are cooling, cut pulp in 1 or 2 large pieces out of each pineapple half with grapefruit knife, then discard core and cut pulp into 1/2-inch pieces.
7
Scrape juice and any remaining pulp from pineapple shells with a spoon (to form 1/4-inch-thick shells) into a fine sieve set over a bowl and drain until you have 2 to 3 tablespoons juice, about 2 minutes.
8
Discard solids.
9
Cook oil and garlic in a small saucepan over moderately low heat, stirring, until garlic is golden, 2 to 3 minutes, then discard garlic.
10
Add garlic oil to pineapple juice along with lime juice, fish sauce, and sugar, whisking until sugar is dissolved.
11
Add shallot, bell pepper, pineapple pieces, chile, and herbs.
12
Toss lobster with pineapple mixture and serve mounded in pineapple shells.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 (1 1/4-lb) live lobsters, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 firm-ripe baby pineapples with leaves, halved lengthwise, and more.

Yes, Lobster and Pineapple Salad with Basil and Mint falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!