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Lobster salad versatile and fun
By Jesse & Stephanie

THIS is a fun, versatile and delicious recipe for a party or simply a meal or snack. You can serve the lobster salad on colorful bell peppers, endive, table water crackers or pile it up on a toasted roll. Instead of lobster meat, try crab meat, shrimp or cubed ham.

Feel free to substitute any vegetable and herbs you like. For example, corn kernels, cucumbers, cooked carrots, peas, edamame (soy beans), cherry tomatoes, dill, thyme, summer savory, chervil, potatoes and pasta shells.

Hamptons lobster salad

Ingredients: 2 cups of lobster meat; 1/2 cup of mayonnaise (we like Japanese brand Kewpie); 1/2 yellow bell pepper, finely diced; 1/2 red bell pepper, finely diced; 2 stalks of Chinese celery, finely diced; 1 avocado, diced; 1/3 cup of scallion, finely chopped; 2 leaves of fresh tarragon, finely minced; Juice of a half lemon; sea salt; freshly ground black pepper


1. Bring a large pot of water to a boil. Place the lobster in the water and then turn heat down to medium. Cover and cook until lobster is just cooked through, 10-15 minutes depending on the size of your lobster. Transfer the lobster to the sink to cool. Once it's cooled, remove the head. Use a sharp knife to split the body lengthwise and remove the meat. Use a hammer, gently crack the claws and remove meat. Cut lobster meat into large bite-size chunks.

2. In a large mixing bowl, mix mayonnaise, lemon juice, scallion, tarragon, bell peppers and celery. Add sea salt and freshly ground pepper to taste. Carefully fold in lobster meat and avocado. Serve at room temperature or refrigerate until ready to serve.

(Note: The water you cook the lobster in can be reduced down to about 1/3. It's great to use the next day as shellfish pasta sauce base, lobster or shrimp bisque, paella or risotto.)


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