Lobster Salad With Walnut Aïoli Recipe

Name: Lobster Salad With Walnut Aïoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices stale bread, crusts removed; 1/2 cup water; 1/2 cup walnuts; 2 garlic cloves, crushed; 2 tablespoons sour cream; 2 tablespoons white wine vinegar; 3 tablespoons olive oil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 1/2 pounds cooked lobster tails, shelled and cut into chunks*; 6 leaves Bibb lettuce; Garnish: chili oil, lemon wedges, fresh thyme

Servings: persons

2 slices stale bread, crusts removed
1/2 cup water
1/2 cup walnuts
2 garlic cloves, crushed
2 tablespoons sour cream
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 pounds cooked lobster tails, shelled and cut into chunks*
6 leaves Bibb lettuce
Garnish: chili oil, lemon wedges, fresh thyme

1
Place bread slices in a shallow dish; cover with water. Let stand 1 minute or until bread soaks up water; squeeze excess water from bread.
2
Pulse walnuts in a food processor just until finely ground. Add bread, garlic, and sour cream; pulse until blended. With processor running, slowly add vinegar and oil through food chute. Combine walnut mixture, salt, pepper, and lobster in a large bowl.
3
Place 1/2 cup lobster mixture in the center of each lettuce leaf. Garnish, if desired.
4
*Cook 3, whole 1-pound lobsters and garnish each plate with claw meat.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 12 ingredients. The key ingredients include: 2 slices stale bread, crusts removed, 1/2 cup water, 1/2 cup walnuts, 2 garlic cloves, crushed, and more.

Yes, Lobster Salad With Walnut Aïoli 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.

Lobster Salad With Walnut Aïoli

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