Lobster Louie Salad

Any chance we get to add lobster to our meal, believe us – we take it. This delicious Lobster Louie Salad from our 2019 Taste of Nova Scotia Culinary Guide is the perfect light meal for a warm summer night. Pair it with a glass of Tidal Bay and you’ve got the perfect evening!

Ingredients

Salad

1-2 heads iceberg lettuce
4 small button mushrooms, cut to 1/4 slices
8 cornichons, sliced in half (end to end)
1 celery stalk, cut into 1/8 slices
1 bunch of dill
2 eggs, room temperature
1 1.5 lb lobster

Tomato Powder

4 hot house tomatoes
1 tsp celery seed
2 tbsp smoked paprika

Mary Rose Remoulade

340g mayonnaise
160g ketchup
50g 35% cream
1 tsp Worcestershire sauce
1 lemon
1 tsp brandy
to taste salt and pepper
2 shallots, diced
2 dill pickles, diced
1/4 cup dill, diced
1/4 cup capers, diced

Directions

Serves: 2

Tomato Powder

  1. Grate tomatoes into bowl and spread on to a parchment lined sheet. Dry in an oven at 160F overnight.
  2. Mix dry tomato with celery seed and paprika then blend in a spice grinder. Set aside.

Salad

  1. Slice iceberg lettuce to get a 1″ cross section then cover with a damp towel. Set in the fridge.
  2. Cook eggs in boiling water for 6 minutes. Let them cool, peel them, and set aside.
  3. Slice the button mushrooms, celery and cornichons and set aside.
  4. Pick 3 or 4 sprigs of dill into nice florets and set aside.
  5. Steam lobster for 10 minutes. Chill, crack and carefully remove meat from the shell.
  6. Cut lobster meat into bite size pieces.

Mary Rose Remoulade

  1. Finely dice shallots and soak in water. Strain.
  2. Finely dice the dill pickles, capers and dill. Mix these and the shallots together, then set aside.
  3. Mix the mayo, ketchup, cream, Worcestershire, lemon, brandy, salt and pepper.
  4. Add the chopped mixture to the dressing.

To Serve

  1. Place cut rounds of iceberg lettuce on plate.
  2. Spoon Mary Rose Remoulade on top and gently spread, about 2 spoons per salad.
  3. Place 2 pieces of claw meat and 2 pieces of tail meat on top of lettuce.
  4. Gently cut the soft egg in half and place on left side of lettuce.
  5. Arrange mushrooms, celery and cornichons artfully on top of lettuce and lobster. Finish with dill fronds.
  6. With a mesh sieve, sprinkle tomato powder over left half of salad, dusting the egg and some of the lobster and lettuce.

Local Source Guide:

Seafood: Afishionado FishmongersClearwater Seafoods Retail StoresComeau’s Sea FoodsEvan’s Seafood & RestaurantFisherman’s MarketHalls Harbour Lobster PoundMasstown Market

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Recipe provided by: Chef Geoff Hopgood, Lightfoot & Wolfville Vineyards

This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.

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