LOBSTER SALAD NYC RECIPES

Steps:

• Bring enough water to the boil to cover the lobsters when added. Add the lobsters and salt and cover. When the water returns to the boil, let the lobsters simmer 12 minutes. Let stand five to 10 minutes and drain the lobsters well.
• Meanwhile, cut away and discard the core of the lettuce. Cut the leaves lengthwise into quarters. Cut the leaves crosswise into very fine shreds. There should be about six to seven cups.
• Remove the meat from the lobster shells. Cut the meat into bite-size pieces. There should be about four cups.
• Put the lettuce in a salad bowl. Arrange the lobster pieces on top and add the green onions or scallions. Toss lightly.
• Cut the avocados in half lengthwise. Discard the pits. Peel the halves. Cut each half lengthwise into thin strips. Sprinkle with lemon juice.
• Arrange the avocado slices neatly over the salad. Sprinkle with the basil.
• To make the salad dressing, put the mustard, vinegar, shallots, salt and pepper in a mixing bowl. Add the egg. Blend the oils. Start beating with a wire whisk while gradually adding the oil.
• Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.

Steps:

• Bring a large pot of well-salted water to a boil. Add potatoes and lobsters, let the water return to the boil and simmer for 15 minutes. Remove lobsters and let cool to room temperature. Probe potatoes with a small knife to make sure they are fully cooked, then drain and let cool to room temperature. (Alternatively, cook potatoes in a separate pot.)
• Meanwhile, roast the peppers: Place whole peppers over the flames of a gas stovetop burner turned to high, under the broiler or over a bed of hot coals. Turn the peppers frequently with tongs, allowing the skins to completely blacken, about 5 minutes. Remove from heat, and place in a bowl.
• When the peppers cool, cut them in half, top to bottom. Use a spoon to remove the seeds, then place the peppers flat on a cutting board blackened-side up. With a paring knife, scrape away the charred skin and wipe with a paper towel. Don’t worry if a few charred specks remain— do not rinse. Cut peppers into 1/2-inch-wide strips.
• Remove lobster meat from shell. (A pair of strong kitchen shears is a good tool to use.) Cut tail meat crosswise into 1/2-inch slices, and claw meat into similar pieces. Reserve knuckle and head meat for a cook’s treat.
• To make the salad, slice the potatoes into 1/4-inch slices and arrange in one layer on a large platter without crowding. Top each potato slice with a piece of lobster. Drape pepper strips over lobster and decorate with cherry tomatoes.
• Sprinkle lightly with salt and drizzle generously with olive oil. Dust surface with pimentón. Garnish with parsley leaves and serve at room temperature.