Lobster season is here and if you or a friend is licensed, you might be looking for more recipes to try with your abundant catch. What was once known as poor man’s food is now an expensive and luxurious dish. The solution? Get yourself licensed and out onto the waters to catch your own!
Purists would argue the best way to serve up your catch of the day is to broil and serve with melted butter. I won’t argue the deliciousness and simplicity of this dish. To lighten up classic lobster recipes, I have created a lobster salad recipe. This one is versatile as it can be tossed and placed on top of a bed of greens or it can be served in a roll of your choice. If serving to a group, you can make a big batch of this salad recipe and serve buffet style next to salad greens and toasted brioche buns so each party goer can choose.
This recipe is flexible and easy enough to whip up in minutes, perfect after a long day out on the water. We replace the usual mayonnaise base with a lemony dressing and lots of antioxidant rich herbs and nutrient-dense, good-for-you ingredients. Inspired by a classic East Coast lobster roll but using lots of local Bermudaful ingredients like Bermy Fresh salad greens and sprouts, locally caught lobster and garden herbs. Here is my simple recipe:
(Recipe serves two people; double or triple the recipe to feed a larger group)
1 ½ cup cooked and chopped lobster meat, chilled
¼ cup coconut yogurt (dairy free) or organic Greek yogurt
2 tablespoons good quality olive oil
2 teaspoons apple cider vinegar
1 lemon, zested and juiced
1 garlic clove, minced
3 tablespoons chives
1 ½ teaspoons honey
3 tablespoons chopped red onion (small chop)
½ cup celery, sliced
½ teaspoon sea salt (add more as necessary)
In a mixing bowl, add all of the ingredients except the lobster. Mix until completely combined and taste. Add another pinch of sea salt if necessary and then toss in the lobster meat. If you like larger pieces, keep your lobster meat pieces chunky when you chop it. Taste the salad; you should be able to enjoy the lemon and herbs whilst still being able to taste the lobster. Garnish with any extra chives, lemon zest and black pepper.
If you are serving with greens, Bermy Fresh salad mix and sprouts are delicious, local and fresh. If you prefer the salad in a roll, brioche is a classic but white, whole wheat and gluten free are all options, too.
Refrigerate and serve cold. Enjoy!