Updated Lobster Salad
By Yankee Magazine|Jun 22 2009|
This recipe is a simple and delicious alternative to the usual salad made with mayonnaise. It’s lighter and fresher-tasting, letting the taste of the lobster stand out, and the French bread is a flavorful improvement over the typical hot dog roll. Try the salad on a bed of mixed greens instead of on bread, too.
Yield
4 servings
Ingredients
1 pound cooked lobster meat, diced
2 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
2 scallions, thinly sliced
1 teaspoon minced parsley
1/2 teaspoon minced fresh basil
Kosher or sea salt and freshly ground black pepper
4 6-inch pieces of French bread, sliced open for sandwiches
Instructions
In a medium bowl, combine lobster, oil, juice, scallions, herbs, salt, and pepper. To serve, divide salad into four portions and spread on French bread.
** adapted from Chris Stien’s recipe
