Cookstr.com

Lobster and Roasted Pepper Salad

Updated February 23, 2016
4.00

0 Comments

This image courtesy of Joseph DeLeo

The sweet richness of the lobster and the pungent, smoky flavor of the peppers, so vibrantly and deeply colored in contrast to the creamy white, pink-tinged lobster meat make an astonishingly good combination. There is no need for salt, garlic, or onion. The natural intensity of both the lobster and the peppers is more than sufficient; another bold element would only be an intrusion. But a touch of sweet fresh basil marries the flavors in a lovely way.

peppersAHEAD-OF-TIME NOTE: This dish can be assembled up to 8 hours in advance, covered, and refrigerated. The peppers can be roasted, cleaned, and cut 3 to 4 days in advance. Bring the dish to room temperature before serving.

For3 or 4 people

Cooking Methodroasting, steaming

CostSplurge

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCooking for a date, Formal Dinner Party

Recipe Courseantipasto/mezze, appetizer

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Equipmentsteamer

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Textureherby, rich, savory, smoky, sweet

Type of Dishfirst course salad

Ingredients

  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 live lobsters (1-1/4 to 1-½ pounds each)
  • Extra virgin olive oil
  • 1 teaspoon freshly squeezed lemon juice
  • 12 fresh basil leaves, tom into pieces

Instructions

Roast the , then peel and seed them as directed. Cut them into strips about 1 1/2 inch wide and 2 inches long and set aside.

While the peppers are roasting, pour water to a depth of 1-inch in the bottom of a steamer pan with a tight-fitting lid and bring to a boil. Place the live lobsters in the steamer insert and cover the steamer. Close any vent holes on the lid. Cook over medium heat until the lobsters turn bright red, 12 to 15 minutes.

Remove the lobsters from the pot and, when they are cool enough to handle, remove the tail and claw meat from the shells. Remove the intestinal vein that runs down the center of each tail. Cut the lobster meat into bite-sized pieces.

In an attractive serving bowl, combine the lobster meat with the pepper strips. Drizzle with olive oil to taste and then the lemon juice. Sprinkle with the basil. Serve warm or at room temperature.

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password