Lobster Salad With Lemon Dressing
2 Tbsp olive oil
1 tsp prepared mustard
juice of 1 lemon
1 clove garlic, minced
2 Tbsp red wine vinegar
2 Tbsp soy milk
pinch sugar

3 lobster tails, raw
6 cups lettuce, shredded
3 cups coleslaw mix
1 large cucumber, sliced
1/4 cup onion, finely diced
3 green onions, diced
3 stalks celery, diced
1 small carrot, shredded

Dressing – In a small bowl place the oil, mustard, lemon juice, garlic, vinegar, milk and sugar.
Whisk until smooth.
Cover and chill until ready to use. The longer it sits the more the flavors blend. Try to let it sit for at least an hour or more.
Cook lobster – Bring a pot of water to a boil. Drop in the lobster tails.
Let boil until cooked – about 8 – 12 minutes. Remove from boiling water and let cool until you are able to handle.
Remove the meat from the shells. Dice into small chunks.
Assemble salad – Divide lettuce, coleslaw, cucumber, onion, green onion, celery, and carrot evenly among 3 plates. Top with the cooked lobster.
Drizzle with the dressing and serve immediately.
I served this for a brunch and it went over very well. The dressing is very tangy with the lemon and vinegar. I really liked it with the lobster. You can always whisk in a bit more sweetener if you want to cut some of the acidity.

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