Lobster and Little Gem Louie Salad
Recipe Date:
November 17, 2022
Serving Size:
6
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Crunchy, herbaceous, tangy and topped with a fresh lobster; how could you possibly go wrong? A more flavorful little gem lettuce appropriately replaces iceberg while fresh lobster brings a breath of fineness to this classic salad.
Ingredients
- For the dressing:
- 1 cup mayonnaise
- 2 tbsps ketchup
- 1/4 tsp chili sauce (like sriracha)
- 1 tbsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- 2 tbsps chopped capers
- 2 tbsps chopped scallions
- A pinch of salt
- For salad assembly:
- 2 main lobsters, cooked and meat removed from the claws and tails
- 1 tsp extra virgin olive oil
- Juice of half a lemon
- A pinch of salt
- 3 heads of little gem lettuce (or baby romaine)
- 1 cup of mixed sweet herb leaves (dill, tarragon, chives, parsley, chervil, etc)
Directions
- Start by whisking together all the ingredients for the dressing in a medium mixing bowl. Set the dressing aside in the refrigerator for at least one hour or overnight for the flavors to settle in.
- Cut the little gem lettuce heads in half, lengthwise, then wash and dry well. Transfer to a large mixing bowl. Cut the lobster claw and tail meat into bite-sized pieces and place in the bowl with the lettuces. Dress gently with the teaspoon of olive oil, lemon juice and pinch of salt. Spoon a bit of the dressing onto the serving platter before arranging the heads of lettuce on a platter, followed by spoonfuls of the lobster. Spoon the dressing over the lobster and lettuces - there’s a chance you won’t use all the dressing. Finish the salad with a scattering of fresh herbs.
Take a look at our recommended pairing below.
