Ingredients with Measurements:
- 2 lobsters (about 1 1/2 pounds each)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
Special equipment needed:
- Large pot for boiling lobsters
- Mixing bowl
- Cutting board
- Chef's knife
- Large spoon or tongs
Step-by-step instructions:
1. Fill a large pot with enough water to cover the lobsters. Bring the water to a boil over high heat.
2. Add the lobsters to the pot and cook for 8-10 minutes, or until the shells turn bright red and the meat is cooked through.
3. Remove the lobsters from the pot and let them cool for a few minutes.
4. Crack the shells and remove the meat from the lobsters. Cut the meat into bite-sized pieces and set aside.
5. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and black pepper.
6. Add the chopped parsley, chives, tarragon, celery, and red onion to the bowl and stir to combine.
7. Add the lobster meat to the bowl and toss gently to coat with the dressing.
8. Cover the bowl and refrigerate the lobster salad for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cooking lobsters
Serving size:
- 4 servings
Nutritional information:
- Calories: 370
- Fat: 28g
- Carbohydrates: 4g
- Protein: 25g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Green onions can be substituted for chives.
- Cilantro can be substituted for parsley.
- Shrimp or crab meat can be substituted for lobster.
Variations:
- Add diced avocado or mango for a tropical twist.
- Serve the lobster salad on a bed of lettuce or in a toasted bun for a lobster roll.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Use a sharp knife to crack the lobster shells and remove the meat.
- Be careful not to overcook the lobsters, as they can become tough and rubbery.
- Refrigerate the lobster salad for at least 30 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store leftover lobster salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Lobster salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the lobster salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or lemon wedges.
Garnishes:
- Chopped herbs
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the lobster meat is tough or rubbery, it may have been overcooked. Be sure to cook the lobsters for no more than 10 minutes.
Food safety advice:
- Be sure to cook the lobsters to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Lobster salad has been a popular dish in New England since the 1800s, when lobsters were plentiful and inexpensive.
Flavor profiles:
- The lobster salad is creamy and tangy, with a fresh herb flavor and a hint of sweetness from the lobster meat.
Serving suggestions:
- Serve the lobster salad as a main course or as a side dish at a summer barbecue or picnic.
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