Recipes

Lobster Salad with Red Devil Dressing

Name: Lobster Salad with Red Devil Dressing
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1.5 pounds cooked lobster tails - peeled, shredded and chilled; 1 medium head garlic; 0.5 large onion; salt to taste; 0.33333334326744 cup extra virgin olive oil; 2 large red bell peppers; 1 large portobello mushroom, chopped; 0.5 lemon, juiced; 1 tablespoon fennel seed; 1 tablespoon ketchup; 1 tablespoon cider vinegar; ground black pepper to taste; 4 cups mixed salad greens

4.0

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6 Reviews

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This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal.

Recipe by Dave Caminada

Updated on August 8, 2022

1

Prep Time:

30 mins

Cook Time:

15 mins

Total Time:

45 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 ½ pounds cooked lobster tails - peeled, shredded and chilled
1 medium head garlic
½ large onion
salt to taste
⅓ cup extra virgin olive oil
2 large red bell peppers
1 large portobello mushroom, chopped
½ lemon, juiced
1 tablespoon fennel seed
1 tablespoon ketchup
1 tablespoon cider vinegar
ground black pepper to taste
4 cups mixed salad greens

Directions

Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Nutrition Facts (per serving)

449	Calories
25g	Fat
20g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 449
% Daily Value *
Total Fat 25g	32%
Saturated Fat 6g	28%
Cholesterol 130mg	43%
Sodium 736mg	32%
Total Carbohydrate 20g	7%
Dietary Fiber 5g	18%
Total Sugars 6g
Protein 38g
Vitamin C 131mg	653%
Calcium 196mg	15%
Iron 3mg	14%
Potassium 1210mg	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.