Monday, August 20, 2012


I had about a cup of leftover lobster meat from a 2.5 pound steamed crustacean that was purchased the day before and wanted to use it to make a lobster salad.  This isn't anything new.  There are so many lobster salad recipes out there, but as I was chopping the celery that is found in virtually every recipe, I thought about trying something new.  Well, maybe it's not new, but to me it is. Instead of the traditional mayonnaise that is also found in every lobster salad, I decided to mix the mayonnaise with some wasabi mayonnaise, which is always on hand.  

I served the salad on a bed of lettuce with sliced avocados and white bell peppers that we picked up from our local farmers' market.  The wasabi-based mayo added just enough heat to compliment the sweetness of the lobster, and the creaminess of the ripe avocado just completed the dish.  The "leftover" legs were also fun to gnaw on!

1 cup of cooked lobster meat, chopped into 1/2" pieces
1 Tablespoon fresh lemon juice
1/2 cup celery, diced
1/3 cup mayo (a mixture of two-parts regular mayo with one-part wasabi* mayo)
0.25 teaspoon of Himalayan pink salt
2 cups chopped greens
1 Haas avocado peeled and cut into slices
1/2 cup of white bell pepper, sliced (or any bell pepper)

Sprinkle lobster meat with fresh lemon juice. 
Mix together the diced celery, mayo mixture, lobster meat and salt.  Chill until ready to plate.

Peel avocado and cut into slices.  Brush fresh lemon juice to prevent avocado from discoloring.

On a plate, arrange a bed of greens.  Place lobster salad in the center.  Arrange sliced avocado and peppers around salad.  Serves 2

*Wasabi mayo is found at Asian specialty stores, but if not available, mix wasabi paste with regular mayo.

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