Newfoundland Lobster Salad

Introduction

History

Lobster salad has been a popular dish in Newfoundland for generations. Lobster fishing is a major industry in the region, and locals have been enjoying this seafood delicacy for centuries. The combination of fresh lobster meat with creamy mayonnaise and crunchy vegetables is a classic recipe that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

When boiling lobsters, make sure to cook them just until they turn bright red. Overcooking can make the meat tough and rubbery.

To easily remove the lobster meat from the shell, use kitchen shears to cut through the shell and then gently pull out the meat.

For a more flavorful salad, you can add fresh herbs like dill or parsley to the mixture.

Serving Suggestions

Serve the Newfoundland Lobster Salad on a bed of fresh lettuce leaves for a light and refreshing meal. You can also enjoy it on its own or as a filling for a sandwich or wrap.

Cooking Techniques

Boil the lobsters until they are bright red and the meat is cooked through.

Chop the lobster meat into bite-sized pieces for easy eating.

Mix the salad ingredients gently to avoid breaking up the lobster meat.

Ingredient Substitutions

You can use Greek yogurt or sour cream in place of mayonnaise for a lighter dressing.

Substitute shrimp or crab meat for lobster if desired.

Use relish or chopped gherkins instead of sweet pickles for a different flavor profile.

Make Ahead Tips

You can prepare the lobster salad mixture ahead of time and store it in the refrigerator until ready to serve.

Wait to add the mayonnaise and seasonings until just before serving to prevent the salad from becoming soggy.

Presentation Ideas

Garnish the lobster salad with fresh herbs or a sprinkle of paprika for a pop of color. Serve the salad in a hollowed-out tomato or avocado for a fun and elegant presentation. Arrange the salad on a platter with lemon wedges and crusty bread for a complete meal.

Pairing Recommendations

Pair the Newfoundland Lobster Salad with a crisp white wine like Chardonnay or Sauvignon Blanc.

Serve with a side of fresh fruit or a light green salad for a well-rounded meal.

Enjoy with a side of garlic bread or buttered rolls for a classic seafood feast.

Storage and Reheating Instructions

Store any leftover lobster salad in an airtight container in the refrigerator for up to 2 days.

To reheat, gently warm the salad in a skillet over low heat or in the microwave for a few seconds. Be careful not to overheat the lobster meat, as it can become tough.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin A: 10% of daily value per serving

Vitamin C: 15% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains shellfish (lobster)

Contains eggs

Summary

This Newfoundland Lobster Salad is a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy and satisfying meal option.

Summary

Newfoundland Lobster Salad is a classic seafood dish that is easy to prepare and full of flavor. With a simple combination of fresh lobster meat, mayonnaise, and seasonings, this salad is a delicious way to enjoy the taste of the sea. Serve it on its own or as a filling for sandwiches or wraps for a light and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a warm summer day, and I was visiting a dear friend in Newfoundland. We had spent the day exploring the rocky coastlines and charming fishing villages, soaking in the salty sea air and the rugged beauty of the landscape.

As evening approached, my friend suggested we make a lobster salad for dinner. I had never tried lobster before, let alone make a salad out of it, but I was eager to learn. We headed to the local fish market, where we picked out two fresh lobsters. The fishmonger showed us how to properly cook and shell the lobsters, and my friend began to assemble the salad.

I watched intently as she mixed together the tender lobster meat with crisp celery, sweet red onion, and a tangy homemade dressing. She added a sprinkling of fresh dill and a squeeze of lemon juice, and the salad came together beautifully. The flavors were fresh and vibrant, the lobster sweet and succulent. It was a taste of summer in every bite.

As we sat down to enjoy our meal, my friend shared the story behind the recipe. She had learned it from her grandmother, who had passed it down through the generations. It was a dish that held a special place in her heart, a taste of home and family.

I knew then that I had to learn how to make this lobster salad for myself. I asked my friend for the recipe, and she was happy to share it with me. I made a mental note of the ingredients and the method, determined to recreate the dish in my own kitchen.

When I returned home from my trip to Newfoundland, I wasted no time in gathering the ingredients for the lobster salad. I found fresh lobster at the local seafood market, along with the celery, red onion, and dill. I made the dressing from scratch, whisking together mayonnaise, Dijon mustard, lemon juice, and a touch of honey.

I cooked the lobster according to my friend's instructions, boiling it until the shells turned bright red and the meat turned opaque. I carefully removed the meat from the shells and chopped it into bite-sized pieces. I diced the celery and red onion, and finely chopped the fresh dill.

I combined all the ingredients in a large bowl, tossing them together gently to coat everything in the creamy dressing. I tasted a spoonful of the salad, adjusting the seasoning with a pinch of salt and pepper. The flavors were just as I remembered from that warm summer evening in Newfoundland.

I served the lobster salad on a bed of crisp lettuce, garnishing it with a wedge of lemon and a sprig of fresh dill. The dish looked as beautiful as it tasted, a medley of colors and textures that spoke of the sea and the land.

As I took my first bite, I was transported back to that rocky coastline, the sound of the waves crashing against the shore, the salty breeze on my skin. The lobster was sweet and tender, the dressing tangy and creamy. It was a taste of Newfoundland in every mouthful.

I shared the lobster salad with my family, who marveled at the flavors and textures. They asked for the recipe, and I gladly passed it on to them, just as my friend had done for me. The dish became a favorite in our household, a special treat for summer dinners and gatherings.

And so, the recipe for Newfoundland Lobster Salad became a part of my culinary repertoire, a cherished memory of a trip to a beautiful place and a dear friend. It is a dish that brings together the flavors of the sea and the land, a taste of home and family. And every time I make it, I am reminded of that warm summer evening in Newfoundland, where I first learned to create something truly special.

Categories

| Canadian Recipes | Canadian Salads | Egg Recipes | Lobster Recipes | Mayonnaise Recipes |

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