LOBSTER ROLLS STILL DELICIOUS THIS TIME OF YEAR

Jasper White's Lobster Salad
From chef and author Jasper White

 
Ingredients

• 1 pound fully cooked lobster meat or
• 5 pounds live lobsters
• 1 medium cucumber (5 to 6 ounces), peeled, seeded, and finely diced
• 1/2 cup bottled mayonnaise
• 3 small scallions ( white and most of the green parts), thinly sliced
• kosher or sea salt
• freshly ground black pepper

Directions
1. If using live lobsters, steam or boil them. Let cool at room temperature.
2. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/ inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
3. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid.
4. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving. Season with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.
Serves 6 for sandwiches or as a light entree.
Recipe courtesy of Jasper White, from Lobster At Home, Copyright ©1998.



Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc