Food Network Magazine - (08)August 2020

LOBSTER SALAD LETTUCE CUPS

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

2 lemons, halved

Kosher salt

2 1½-pound live lobsters

⅓ cup mayonnaise

2 teaspoons dijon mustard

1 or 2 dashes of hot sauce

2 small stalks celery, thinly sliced

Mix-ins (see below)

8 butter or Boston lettuce leaves

2 tablespoons finely chopped fresh chives

1. Fill a large steamer or pot with about
   2 inches of water. Squeeze the juice
   of 1 lemon into the water, then add the
   squeezed lemon halves and 1 tablespoon
   salt. Bring to a boil over medium heat.
   2.Place the lobsters in the steamer
   basket or directly in the pot; cover and
   steam until the shells turn bright red,
   8 to 10 minutes. Remove from the pot
   with tongs and rinse under cold water
   to cool slightly.
   3. Remove the meat from the lobster
   shells (see below). Roughly chop the
   lobster meat into 1-inch pieces. Transfer
   to a bowl and refrigerate 15 minutes.
   4.Meanwhile, whisk the mayonnaise,
   juice of the remaining lemon, mustard
   and hot sauce in a medium bowl. Add
   the lobster, celery and any mix-ins.
   Toss to combine and season with salt.
   5. Divide the lobster salad among the
   lettuce cups and sprinkle with the chives.

Mix It Up

1 to 3 teaspoons

brandy

1 teaspoon

poppy seeds

1 to 2 teaspoons

everything seasoning

1 small Fresno or serrano

chile pepper, seeded and

sliced or minced

½ cup finely diced red or

yellow bell pepper

1 to 2 tablespoons chopped pickled

jalapeños (in place of hot sauce)

Twist off the claws, then

break off the tail.

Twist off the pincers

from each claw.

Cut a line down the center of the

underside of the tail with kitchen

shears; pry open to remove the meat.

Crack the claws and knuckles with

the flat side of a knife or a lobster

cracker and remove the meat.

How to Shell a Lobster

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 91

LOBSTER SALAD: ANNA WILLIAMS. SERRANO AND JALAPEÑO PEPPERS: RYAN DAUSCH. POPPY SEEDS: MELISSA PUNCH/STUDIO D. EVERYTHING SEASONING: SHUTTERSTOCK. BELL PEPPERS, TARRAGON AND BRANDY: GETTY IMAGES. ILLUSTRATIONS: BROWN BIRD DESIGN.

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Customize your lobster salad with one of these ingredients.

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1 tablespoon chopped

fresh tarragon

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