oftt

Curried Lobster Salad

Print Email

3 lobsters (1 ½ to 2 pounds each)
1 package (9 oz) frozen artichoke hearts
1 cup diced celery
1 cup mayonnaise
¼ cup lime juice
1 teaspoon curry powder
¼ teaspoon dry mustard
salt and freshly ground black pepper
salad greens
radish roses

Plunge the lobsters into a large kettle of boiling water. Boil for 15 minutes, or until tender. Remove and cool.

Cook the artichoke hearts according to package directions. Cool. Cut each heart into six pieces.

Split the lobsters into halves. Remove and reserve the meat, liver, and coral from each. Remove and discard the sac and large vein from each, but retain the shells.

Dice the lobster meat and coral, and toss with the liver, artichoke hearts and celery. Mix mayonnaise with lime juice, curry powder and mustard, add to lobster miture and mix well. Season with salt and pepper to taste.

Place the salad greens in a large serving bowl. Pile the lobster mixture into shells. Arrange shells on the greens, pyramid  fashion.


From Craig Claiborne’s The New York Times Menu Book 

 

restaurant news

Plums Cafe & Catering: A Must Stop in Costa Mesa
Southern California
by Kitty Kaufman

plums cafe 1Here's what I like about California: People think nothing of driving 82 miles for lunch. (In New York, this never happens.) The Thin Man and I are now two of those people as we head out from La...

Read more...
Word of Mouth: San Gabriel’s Chung King
Southern California
by David Latt

chungkingextFinding a great restaurant isn’t easy. I read hundreds of reviews and clip the best ones but they usually just languish in a file. I would never have gone to Chung King but for Jonas Goodman....

Read more...
Bread Lounge
Los Angeles
by Evan Kleiman

breadbarBread.  I love it, especially when it’s well made.  But I freely admit that I try to avoid it.  I’m of a certain age and weight when the dangers of too much free carb styling can take a toll.  But...

Read more...
A Memorable Meal in the Berkshires
New England
by David Latt

berkshire1The road to John Andrews Restaurant twists and turns through woods and farmlands. We arrived at dusk while there was enough light to sit outside on the wooden deck that backed up against a grassy...

Read more...