Lobster Salad – a delicious recipe with lobster, water, salt, prawn, olive oil, vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Fill a large pot with 2 liters of water for every kilogram of lobster. Add about 70 grams of salt per liter of water. When the water is at a rolling boil, add the lobster and cook for 8 to 10 minutes. You will know when it is done if the shell has turned a bright red color.
2
Let the lobster cool and remove the meat from the tail and the claws. You may want to keep the head for garnish later.
3
Saute the prawn heads in a little oil until they release their juices.
4
Remove the heads and pour that oil into a bowl with about 2 tablespoons more of oil, vinegar, and sesame seeds. Whisk well.
5
Make a bed of lettuce. Lay the cooked lobster on top and drizzle everything with the vinaigrette.
132
kcal
Calories
1
g
Fat
30
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lobster, water, salt, 5 prawn heads, crawfish or shrimp heads, and more.
Yes, Lobster Salad 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.
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