lobster salad

During this time of quarantine, we’ve been trying a lot of new things. We’ve started receiving a weekly CSA from a local farm chalk full of local fruits and veggies, with add-ons like eggs, jam, and honey. I’ve been growing lettuce, onions, and avocados from scraps. We’re obsessed with chicken salad for lunch. And we’ve started a monthly subscription to Butcher Box. Butcher Box is full of grass feed and grass finished beef, poultry, pork and seafood and to be quite honest, it’s some of the best proteins we’ve ever tasted. Last month, we were even able to add on 1lb packets of flash frozen lobster tail and claw meat.

So this week, I decided to marry some of our favorites and create a lobster salad for our lunchtime rotation. It did not disappoint.

Ingredients:

2lbs lobster claw and tail meat

1/2 cup butter

1/2 cup chardonnay

1 Tbsp dried dill

1 small shallot, minced

1/4 cup celery leaves, chopped

juice of 1 lemon

2 tsp dijon

1 Tbsp evoo

1/2 english cucumber, peeled, seeded, and diced

8 cherry tomatoes, halved

1/4 jalapeño, seeded and thinly sliced

1/8 red bell pepper, seeded and thinly sliced

salt and pepper to taste

Directions:

In a large saucepan melt butter. Add chardonnay and dill. Once warmed turn down heat to low and add lobster meat. Let braise for about 3-5 minutes on each side, flipping as soon as it turns opaque. Set lobster aside to chill.

In a small bowl combine dijon, lemon, a pinch or two of salt and pepper per preference. Using a fork, whisk in evoo. Add shallots and celery leaves.

Carefully chop lobster into bite-sized pieces and add to bowl. Toss to combine.

Place a scoop of lobster mixture on each of four plates. Divide cucumber, tomato, jalapeño, and red bell pepper between servings.