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
- Grate tomatoes into bowl and spread on to a parchment lined sheet. Dry in an oven at 160F overnight.
- Mix dry tomato with celery seed and paprika then blend in a spice grinder. Set aside.
Salad
- Slice iceberg lettuce to get a 1″ cross section then cover with a damp towel. Set in the fridge.
- Cook eggs in boiling water for 6 minutes. Let them cool, peel them, and set aside.
- Slice the button mushrooms, celery and cornichons and set aside.
- Pick 3 or 4 sprigs of dill into nice florets and set aside.
- Steam lobster for 10 minutes. Chill, crack and carefully remove meat from the shell.
- Cut lobster meat into bite size pieces.
Mary Rose Remoulade
- Finely dice shallots and soak in water. Strain.
- Finely dice the dill pickles, capers and dill. Mix these and the shallots together, then set aside.
- Mix the mayo, ketchup, cream, Worcestershire, lemon, brandy, salt and pepper.
- Add the chopped mixture to the dressing.
To Serve
- Place cut rounds of iceberg lettuce on plate.
- Spoon Mary Rose Remoulade on top and gently spread, about 2 spoons per salad.
- Place 2 pieces of claw meat and 2 pieces of tail meat on top of lettuce.
- Gently cut the soft egg in half and place on left side of lettuce.
- Arrange mushrooms, celery and cornichons artfully on top of lettuce and lobster. Finish with dill fronds.
- 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 Fishmongers, Clearwater Seafoods Retail Stores, Comeau’s Sea Foods, Evan’s Seafood & Restaurant, Fisherman’s Market, Halls Harbour Lobster Pound, Masstown Market
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
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Recipe provided by: Lightfoot & Wolfville Vineyards
This recipe is featured in our 2019 Taste of Nova Scotia Culinary Guide.
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