Lobster with Roasted Garlic-Potato Salad and Coleslaw Recipe

Name: Lobster with Roasted Garlic-Potato Salad and Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 large garlic cloves, unpeeled; 2 tablespoons olive oil; 1 cup mayonnaise; 1/4 cup fresh lemon juice; 2 teaspoons ground cumin; 8 small red-skinned new potatoes, cut into wedges; 1 bunch green onions, chopped; 2 hard-boiled eggs, chopped; 2 cups sliced green cabbage; 2 cups sliced purple cabbage; 2 carrots, peeled, cut into matchstick-size strips; 2 1 1/2-pound live lobsters

Servings: persons

18 large garlic cloves, unpeeled
2 tablespoons olive oil
1 cup mayonnaise
1/4 cup fresh lemon juice
2 teaspoons ground cumin
8 small red-skinned new potatoes, cut into wedges
1 bunch green onions, chopped
2 hard-boiled eggs, chopped
2 cups sliced green cabbage
2 cups sliced purple cabbage
2 carrots, peeled, cut into matchstick-size strips
2 1 1/2-pound live lobsters

1
Preheat oven to 350F.
2
Toss garlic with oil in small baking dish.
3
Cover; bake until tender, about 1 hour.
4
Cool.
5
Remove garlic from skin and mash in bowl.
6
Mix in mayonnaise, lemon juice, and cumin.
7
Set aside.
8
Steam potatoes until tender, about 13 minutes.
9
Transfer to large bowl; cool.
10
Add 1/2 cup onions, eggs, and 1/2 cup dressing; toss to coat.
11
Season with salt and pepper.
12
Toss all cabbage, carrots, remaining chopped onions and remaining dressing in large bowl.
13
Season with salt and pepper.
14
(Potato salad and coleslaw can be made 6 hours ahead; cover and refrigerate separately.)
15
Drop lobsters headfirst into large pot of boiling water.
16
Cover; cook until shells are bright red and centers are opaque, about 9 minutes.
17
Using tongs, transfer lobsters, shell side down, to work surface.
18
Place tip of large knife into center of each lobster and cut lengthwise in half from center to end of head (knife may not cut through shell); then cut in half from center to end of tail.
19
Use poultry shears to cut through shell if necessary.
20
Serve lobster halves with potato salad and coleslaw.

1353

kcal

Calories

Fat

180

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 18 large garlic cloves, unpeeled, 2 tablespoons olive oil, 1 cup mayonnaise, 1/4 cup fresh lemon juice, and more.

Yes, Lobster with Roasted Garlic-Potato Salad and Coleslaw 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 with Roasted Garlic-Potato Salad and Coleslaw

How did you like this recipe?

Frequently Asked Questions