How to make Lobster Salad? (Flavoured and nutritious)

Fresh baby mixed greens and snap peas with a tangy basil kelp vinaigrette are served with warm, butter-sauteed lobster. The tastes of spring are all present in this lobster salad, which is light and crisp.

Due to the inclusion of two of my favorite sustainable seafood, kelp, and lobster, which are a formidable duo in terms of both flavor and nutrition, this spring salad is particularly noteworthy in honor of the forthcoming Earth Day. With these two seafood superstars, there are countless culinary possibilities.

This salad is a powerhouse of iodine, fiber, and thyroid-supporting protein.

Is it difficult to prepare the homemade vinaigrette?

Yep! In the food processor, it comes together in one minute. There is no need to cut. Cleaning the basil for this homemade dressing is the most difficult step.

• These simple vinaigrette’s components are:

1. clean basil
2. Atlantic Sea Farms’ frozen and thawed kelp cubes
3. olive oil extra virgin
4. alcohol from white wine
5. Dillon mustard
6. salt kosher
7. (Just a pinch!) sugar
8. black pepper, ground

The following are some of the recipe’s nutritional highlights:

• Iodine is crucial for thyroid health and metabolism and is found in these kelp cubes, which deliver 105% of your daily recommended amount.
• LOBSTER: A source of protein, iodine, selenium, copper, vitamin B12, phosphorus, zinc, and trace levels of omega-3 fatty acids.
• BABY SPRING MIX: contains nutrients such as dietary fiber, vitamins, and minerals.
• Iron, vitamin A, and vitamin C-rich sugar snap peas

Here’s how to make this Best Lobster Salad:

Best Lobster Salad with Basil Kelp Vinaigrette Lobster salad sauteed in butter served overtop baby mixed greens and snap peas drizzled with a zesty basil kelp vinaigrette. This lobster salad is fresh, crisp, and packed with all the flavors of spring.

Ingredients

Within the vinaigrette

• One-half cup of extra virgin olive oil
• A quarter cup of white wine vinegar
• Basil leaves, 2 ounces, well cleaned and dried
• 2 thawed kelp cubes
• 1 tablespoon of dijon mustard
• 1/four teaspoon kosher salt
• 14 tsp of sugar
• 1/8 teaspoon freshly ground pepper

For the salad

• a tsp. of salted butter
• If frozen, one pound of cooked lobster flesh.
• 6 to 8 ounces of young spring greens
• 8 ounces of clipped, rinsed, and quartered snap peas

For decoration and service (optional)

• For garnish, use microgreens or pea shoots.
• garnishing with basil leaves
• slices from 1 lemon
• Buttery, toasted bread

Instructions

For preparing the vinaigrette

1. Extra virgin olive oil, vinegar, basil, kelp, mustard, salt, sugar, and black pepper are all combined in a small food processor. Blend and process until finished.

For the salad

1. Add butter to a medium saute pan and heat it slowly. Add the cooked lobster flesh when it is heated. Shortly saute for 1–2 minutes till heated thoroughly. Eliminate heat.
2. In a large shallow serving dish, combine baby greens and snap peas. Place some warm lobster flesh on top.
3. Add basil leaves and microgreens as a garnish. Serve Lobster salad with thick pieces of buttered bread and lemon wedges.

Nutrition