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Add the lobster meat and gently stir together the salad. In a large bowl, gently toss the tomatoes, torn basil leaves, oil, crushed pinches of flaky coarse sea salt and pepper to taste. Mound the tomato salad in the center of 4 serving plates. Top with the lobster salad, then drizzle any leftover juices from both bowls over the top.
Get the recipe: Lobster Cobb Salad. ... prepared on a mini brioche bun and topped with fresh Maine lobster tossed in a classic combo of mayo, lemon, red onion and celery. ... the recipe: 10-Minute ...
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Try these fun and festive last-minute appetizer recipes that are ready in 15 minutes or less. ... Lobster Salad with Lemon-Basil Mayonnaise and Fresh Tomatoes. Lobster Trap. Lemon Rice.
Few things are more synonymous with summer than lobster rolls, especially if you live on the East Coast.Maine has their version: cold creamy lobster salad dressed in mayo and green crunchies ...
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Cook, turning once, until both sides are golden brown, about 2 minutes per side. Open the rolls and spoon in the lobster salad, heaping it high. Sprinkle lightly with snipped chives or chopped parsley for color. Serve immediately. Note: Buy cooked lobster meat or steam three 1-pound lobsters and pick out the meat.
Working in batches if necessary, add the lobster tails in a single layer, cover, and steam until fully cooked and the lobster registers at least 135°F on an instant-read thermometer, 4 to 6 minutes.