Given that it’s nearly summer time, we opted for a light and quick dinner, as we often do when it’s hot outside. Tonight, we went for a delectable lobster salad. It was fresh, light, and really tasty in romaine lettuce. I’ve had lobster rolls that are drenched in butter and a soft, warm roll, but they’re just too rich for my taste. I get about three bites in and bail out, in search of something lighter to eat. So, tonight’s lobster salad sans butter and bread was just right!
To start, grill lobster tails to bring out their great flavor and chop them up into small bite size pieces for your salad. Be sure to sample some of the lobster as well…you know, to make sure it was cooked properly. 🙂 Chop up some fresh veggies like bell pepper, celery, a bit of shallot, jalapeño (if you like) and toss them in with the lobster. Add in some mayonnaise, a touch of country Dijon mustard, and some spices – mix well and serve in romaine lettuce with a bit of avocado on top. And you’re done!
Lobster Salad Lettuce Wraps
Fresh and tasty lobster salad lettuce wraps.
Ingredients
- 1 pound lobster tails raw
- 1 Tbs Season-All Seasoned Salt
- 1/2 bell pepper diced
- 2 stalks celery diced
- 1/2 shallot diced
- 1/2 t jalapeño diced (seeded if you don' want heat)
- 1/2 avocado sliced
- 6 leaves Romaine lettuce whole
- 2 Tbs mayonnaise
- 1 tsp country Dijon mustard
- 1/2 tsp garlic salt
- 1/2 tsp black pepper
Instructions
Grill Lobster Tails
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Preheat an indoor (high heat) or outdoor grill.
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Remove the shells from the lobster tails, rinse, and pat dry.
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Grill the lobster tails for 2-3 minutes on each side. Sprinkle each tail with Season-All Season Salt.
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Remove from grill and cut in half long ways, then grill the newly cut side for 2-3 minutes. Each side should be pink. Remove from grill and allow to cool.
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Once cooled, chop into bite sized pieces and put in salad bowl.
Prep Veggies and Mix Salad
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Dice bell pepper, celery, shallot, jalapeño and add to salad bowl with the lobster.
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Slice avocado and set aside.
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Wash and dry Romaine lettuce leaves and set aside.
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Add mayonnaise, mustard, garlic salt, and black pepper and mix salad well.
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Place salad in refrigerator to chill for 5-10 minutes.
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Once chilled, scoop about 1/2 cup portion onto each lettuce leaf (or more if lettuce leaves are large).
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Top with a slice of avocado and serve.
Recipe Notes
Adapted from All Recipes Lobster Salad
Did you make Lobster Salad Lettuce Wraps? Snap a pic of your creation and share on social with #vegetariant.
Enjoy!
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