Lobster Salad with Lemon Verbena Dressing Recipe

Name: Lobster Salad with Lemon Verbena Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 to 1 3/4 pound lobster; 1 large egg yolk, room temperature; 1 teaspoon water; 3/4 cup olive oil, more for dressing greens; 1/4 cup vegetable oil; 1 1/2 to 2 tablespoons lemon verbena, cut in chiffonade; Juice of 1/2 lemon; 1 large vine-ripe tomato, peeled, seeded, and cut into 1/4-inch strips; 2 cups mesclun mix, pea shoots, or sunflower shoots; 2 radishes, julienned; Salt and pepper

Servings: persons

1 1/2 to 1 3/4 pound lobster
1 large egg yolk, room temperature
1 teaspoon water
3/4 cup olive oil, more for dressing greens
1/4 cup vegetable oil
1 1/2 to 2 tablespoons lemon verbena, cut in chiffonade
Juice of 1/2 lemon
1 large vine-ripe tomato, peeled, seeded, and cut into 1/4-inch strips
2 cups mesclun mix, pea shoots, or sunflower shoots
2 radishes, julienned
Salt and pepper

1
1.
2
Fill a large pot with 2 inches of salted water.
3
Insert a steaming rack so that the lobster will not touch the water.
4
Cover and bring to a boil.
5
Add lobster and cover; cook 10 to 12 minutes.
6
Remove to a platter and refrigerate to cool, about 30 minutes.
7
2.
8
Meanwhile, in a stainless steel bowl combine egg yolk and water.
9
Whisk to combine.
10
Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon.
11
Add half of the verbena and lemon juice.
12
Season with salt and pepper.
13
Set aside for 10 minutes to let flavors combine.
14
3.
15
Once cooled, remove lobster meat from shell, leaving claw and tail meat intact.
16
Using a chefs knife, slice tail meat into pieces 1/2 inch thick.
17
Transfer claws and tail meat to a medium bowl.
18
Add 2 tablespoons dressing and tomato strips.
19
Toss to coat.
20
4.
21
Place greens in a medium bowl.
22
Drizzle olive oil them and season with salt.
23
Toss to lightly coat.
24
Place 1 cup tossed greens in the center of each plate.
25
Divide tail meat and claws.
26
Drizzle 1 tablespoon dressing on each plate around lobster.
27
Garnish each plate with radish and remaining verbena.
28
Serve immediately.
29
(Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
30
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

1282

kcal

Calories

124

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 1/2 to 1 3/4 pound lobster, 1 large egg yolk, room temperature, 1 teaspoon water, 3/4 cup olive oil, more for dressing greens, and more.

Yes, Lobster Salad with Lemon Verbena Dressing 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!

Lobster Salad with Lemon Verbena Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions