Lobster Salad with Red Devil Dressing

Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

By LADOLCEVITA

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Recipe Summary test

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.

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  • 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; protein 37.8g; carbohydrates 19.7g; fat 24.6g; cholesterol 130.2mg; sodium 735.7mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

JanW
Rating: 5 stars
07/17/2005
This was a smash hit at a special Father's Day picnic but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high the garlic 45 minutes. When to chop the mushroom was vague. I chopped before broiling and it broiled rapidly 10-12 minutes was plenty. Once all was blended I added a bit of mayo for smoothness of texture a bit of lemon juice and a dash of worcestershire. I dislike fennel so I left that out. This sauce looked gorgeous and extra kept well for use with other things. Prepare for rave reviews! Read More
Helpful
(14)

Most helpful critical review

ASHLEY_S
Rating: 3 stars
08/22/2007
I love fennel seed but thought the amount here was overkill. I reduced it to 1 tsp and everyone enjoyed the sauce which I served over pasta. It would also be delicious with Italian sausage over polenta. Read More
Helpful
(6)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
JanW
Rating: 5 stars
07/17/2005
This was a smash hit at a special Father's Day picnic but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high the garlic 45 minutes. When to chop the mushroom was vague. I chopped before broiling and it broiled rapidly 10-12 minutes was plenty. Once all was blended I added a bit of mayo for smoothness of texture a bit of lemon juice and a dash of worcestershire. I dislike fennel so I left that out. This sauce looked gorgeous and extra kept well for use with other things. Prepare for rave reviews! Read More
Helpful
(14)
LisaOutNAbout
Rating: 5 stars
01/04/2006
The dressing alone is reason to try this recipe. It makes an impressive & wonderful salad. I can't wait to try the dressing with a grilled pork tenderloin!!! Read More
Helpful
(12)
IMVINTAGE
Rating: 5 stars
06/12/2007
I was only making two servings of this but I made a full recipe of the dressing as I had a feeling it would be versatile & it was. It's really good over pasta too! Although next time I think I will divide the dressing recipe after preparing it & add a bit more olive oil & maybe some vinegar to one half. The "dressing" is perfect as is for pasta but I think it would coat the lettuce leaves better if it weren't so thick. We used leftover grilled lobster didn't shred it (it was cut in half lengthwise for visual appeal) garnished it w/ huge slivers of parmesan cheese (they added a lot!) & served it on the patio w/ a glass of pinot grigio. Great recipe...thansk! Forgot to add that you don't want to chop the mushroom before you roast...I did according to the directions & they were pretty rubbery. Next time I will roast then chop. Read More
Helpful
(12)
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JUDYBOW
Rating: 4 stars
07/13/2003
I made the dressing for a regular salad and it was way too thick for that. Then I re-read the recipe and it said to pour dressing around the salad instead of on. The taste of the dressing was delicious. I ended up thining this up with some red wine vinegar and tobasco sauce and it still had a wonderful taste. Read More
Helpful
(10)
MAGGIE MCGUIRE
Rating: 5 stars
07/23/2003
I invited my mom over for her birthday. I wanted something really different to serve her. I FOUND JUST THE SALAD. This is a wonderful and amazing taste sensation. Its different its delicious and its beautifully presented. PS Mom and I don't care for mushrooms so I left them out! Thanks for making my mom's bday lunch so special Dave. Read More
Helpful
(10)
ASHLEY_S
Rating: 3 stars
08/22/2007
I love fennel seed but thought the amount here was overkill. I reduced it to 1 tsp and everyone enjoyed the sauce which I served over pasta. It would also be delicious with Italian sausage over polenta. Read More
Helpful
(6)
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