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Ginger Lime Lobster Salad


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  • SALAD:
  • 2 lobsters - (1 1/4 lbs ea)
  • 6 tablespoons lime juice divided
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 cups orzo
  • 2 tablespoons olive oil divided
  • 1 cup small-diced peeled red apples
  • 1 cup small-diced blanched celery
  • 2 tablespoons chervil leaves
  • 2 tablespoons finely-chopped shallots
  • 1 cup dry white wine
  • 1 1/2 teaspoons ginger minced
  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter cut small pieces
  • 1 tablespoon lime juice
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

For the Salad: Halve and clean the lobsters. Brush with 3 tablespoons of lime juice; season with salt and pepper. Broil for 10 minutes; cool. Remove the meat and cut into bite-size pieces.

Cook the orzo in a medium saucepan of boiling salted water until al dente, about 7 minutes. Drain and transfer to a small bowl. Toss with 1 tablespoon of olive oil; set aside.

In a small bowl, combine the apples and the celery. Toss with the remaining lime juice and olive oil. Season with salt and pepper. Chill.

For the Ginger Beurre Blanc Dressing: In a medium saucepan, combine the shallots, wine and ginger. Over medium-high heat, reduce the mixture until it's almost the consistency of syrup. Remove from heat and strain, discarding solids.

Replace the strained wine-ginger mixture in the saucepan. Over medium heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime juice, salt and pepper. Remove from heat and cool to lukewarm.

To Assemble: In a large bowl, gently combine the lobster meat, orzo and apple-celery mixture. Drizzle with the dressing, add the chervil and toss to coat. Serve immediately.

This recipe yields 4 servings.

Each serving: 829 calories; 18 grams protein; 76 grams carbohydrates; 3 grams fiber; 47 grams fat; 25 grams saturated fat; 154 mg. cholesterol; 156 mg. sodium.

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