• Cooking Time: 25
  • Servings: 4
  • Preparation Time: 20


Fresh steamed lobster tossed with healthy greens and a tangy dressing.


  • 2 live lobsters (1½ pounds each)
  • 1 tablespoon sea salt
  • 1 lemon, sliced
  • 4 ounces mesclun salad
  • ¼ cup shallots, chopped
  • ¼ cup chives, chopped
  • ½ cup olive oil
  • 1 tablespoon Japanese plum paste
  • 1 tablespoon apple vinegar
  • 1 lemon, juiced
  • 1 lime, juiced
  • Pinch of salt
  • Freshly ground pepper


  • Fill a large stockpot half full of water. Add sea salt and lemon slices.
  • On high heat, bring water to a boil then add lobsters head first into the pot. (Lobsters must be alive when immersed into the boiling water.)
  • Cover pot with a lid and return to boil. Reduce heat to medium and cook lobsters for 17 minutes, or until the shells turn dark red.
  • Remove lobsters from water and drain. Let cool for 10 minutes.
  • In a salad bowl, mix the mesclun salad, shallots and chives.
  • In a small bowl, prepare the vinaigrette by whisking together the oil, plum paste, vinegar, lemon and lime juice, pinch of salt and pepper to taste.
  • Place lobsters on a cutting board, belly up. Using a large knife cut the lobster tails lengthwise. Remove the claw and tail meat from the shells and cut into slices.
  • Add the sliced lobster meat to the salad mixture. Drizzle with the vinaigrette and toss.
  • Serve immediately.

Categories: Misc. Salad  Shellfish 

Website Credit: http://www.wafu.us.com/recipes/recipe/eyJjb2xsZWN0aW9uIjoicmVjaXBlcyIsImxvb3NlX2VuZHMiOiJ5ZXMiLCJyZXN1bHRfcGFnZSI6InJlY2lwZXNcL3Jlc3VsdHMiLCJzZWFyY2hfbW9kZSI6ImFueSJ9/lobster-salad/P25

© 2006-2017 BakeSpace, Inc. All Rights Reserved