Lobster Salad Lettuce Cups
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 409
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 57
- Cholesterol
- 440
- Sodium
- 1592
- Total: 30 min
- Active: 20 min
Ingredients
2 lemons, halved
Kosher salt
2 1 1/2-pound live lobsters
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 or 2 dashes of hot sauce
2 small stalks celery, thinly sliced
Mix-ins (such as Fresno or serrano chile pepper, pickled jalapeños, red or yellow bell pepper, fresh tarragon, poppy seeds, everything seasoning or brandy)
8 butter or Boston lettuce leaves
2 tablespoons finely chopped fresh chives
Directions
- 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.
- 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.
- Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
- 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.
- Divide the lobster salad among the lettuce cups and sprinkle with the chives.