Spicy Summer Lobster Salad
By Christine Cho
There is nothing that epitomizes summer the best than the local briny lobsters that live wild along the Northeast coast. Shellfish rules the menus from Maine to Delaware and is a versatile source of protein during the warm summer months. Take advantage of the ocean's flavorful bounty and feel good about it's sustainability at the same time.
Spicy Lobster Salad
3 lbs. of cleaned lobster meat, tail and claw
1 stalk of celery, finely chopped
1 cup of red onion, finely chopped
1 tbsp of jalapeno, finely chopped
2 tbsp of sesame oil
1 tbsp of Vietnamese chili sauce
1 cup of lime juice
1 cup of safflower mayonnaise
salt and pepper
1 head of Bibb lettuce
1. Chop lobster meat into 2 inch cubes.
2. Mix remaining ingredients in a bowl and toss with the lobster meat. Keep chilled until ready to serve.
3. Serve in crisp lettuce cups.
Find out what kinds of fish are best for you and the ocean at edf.org
Get more recipes from Marie Claire's Chic Chef, Christine Cho
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