Lobster "Roll" Salad

By ruthg

Nutrition Information
Per serving: 180 cal; 5g total fat (0g sat); 81mg chol; 683mg sodium; 8g carb; 2g fiber; 25g protein
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The legs contain some sweet pieces of meat, but they pose the biggest problem in terms of removal. An easy solution is to cut the knuckle from top of each leg. Then, using a rolling pin, roll over each leg from the pointed tip to the open end. The meat will pop right out.

Ingredients

• COMBINE:
• 1 lb. cold, cooked lobster meat, cut into large chunks
• 1 ⁄2 cup each diced celery and celery leaves1⁄2 cup
• 1 ⁄4 cup minced scallions1⁄4 cup
• 1 ⁄4 cup canola oil mayonnaise1⁄4 cup
• 1 Tbsp. minced lemon zest1 Tbsp.
• 1 Tbsp. fresh lemon juice1 Tbsp.
• 1 Tbsp. minced fresh tarragon1 Tbsp.
• 1 ⁄2 tsp. black pepper1⁄2 tsp.
• 1 ⁄4 tsp. kosher salt1⁄4 tsp.

Details

Servings 4
Cooking time 20mins
Adapted from cuisinerecipes.com

Preparation

Step 1

ARRANGE:

2 cucumbers, seeded and halved crosswise

Combine lobster, celery, celery leaves, scallions, mayonnaise, zest, lemon juice, tarragon, pepper, and salt; chill at least 30 minutes.

Arrange lobster salad on each cucumber half when ready to serve.