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Lobster Salad With Mixed Vegetables Recipe
|Live lobsters||1 1⁄4 Pound (2 Whole)|
|Prepared court bouillon||4 Cup (64 tbs) (Basic Court Bouillon for Seafood)|
|Diced cooked new potatoes||3 Cup (48 tbs)|
|Diced red pimiento||1 Tablespoon|
|Cooked green peas||1 1⁄4 Cup (20 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Lettuce heart||1 Large|
Serving size: Complete recipe
Calories 2204 Calories from Fat 878
% Daily Value*
Total Fat 94 g144.8%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 617.2 mg
Sodium 7105.8 mg296.1%
Total Carbohydrates 187 g62.3%
Dietary Fiber 57.5 g230%
Sugars 17.9 g
Protein 150 g300.2%
Vitamin A 839.6% Vitamin C 333.8%
Calcium 80.1% Iron 294.1%
*Based on a 2000 Calorie diet
Split lobsters; clean.
Remove meat; reserve shells, claws, and legs for garnish, if desired.
Chop meat of 1 lobster; place the meat in large bowl.
Add potatoes, pimiento, and 1 cup peas; toss lightly.
Add enough mayonnaise to moisten; mix until ingredients are combined.
Mound salad in serving dish.
Tear lettuce; place around edge of dish.
Place remaining peas on salad around inside edge of lettuce.
Place remaining lobster meat on top of salad.
Garnish with reserved shells, claws, and legs.
Pipe border of mayonnaise around outside of lettuce; chill thoroughly.
The coral can be chopped and added to salad, if desired.