Lobster Salad w/Creamy Citrus Dressing

This weekend, I ordered a lobster and wild mushroom frittata at brunch. Though it was rather mediocre, it inspired me to steam my first lobster.

Later in the day, we stopped at the Asian seafood market and picked up a 2.5 lb lobster. When I got home, he went straight into the freezer for a nap while I looked up how to steam a lobster. I settled with 1-2 inches of water, a pile of salt, and a few slices of lime. When the water started to boil, I snipped off the rubber bands securing his claws, dropped him into the pot and put the lid on. The freezer treatment must have worked because he was a lot less feisty than the crabs that I don’t usually have enough space for.

After about 25 minutes, he went into an ice bath. Once he cooled down, I picked him. Since I’ve really only had lobster tails at steakhouses or lobster at Chinese restaurants, I didn’t really know how best to get the meat out. It worked out, but I’m much more efficient with a dungeness crab! Chopped the meat into bite-sized chunks and set them aside (a few went in my mouth).

For the dressing, I found this recipe online. I was hesitant about a mayo-based dressing but figured the citrus would cut most of that. Raw shallots and garlic were a bit worrisome since I can’t stand raw onions but it provided a good flavor. Next time I might add some orange juice. It went really well with the lobster:

Creamy Citrus Dressing

• 1/2 lime, juiced
• 1 lemon, juiced
• 1.5 tsps Dijon mustard
• 2 cloves of garlic, minced
• 1 small shallot, minced
• 1/4 cup olive oil
• 1/4 cup mayo (wasabi mayo would have been good too)
• Salt & pepper to taste

The salad included baby spring mix, carrots, radishes, steamed asparagus, avocado, hardboiled eggs, minneola tangelo, cucumbers and extra black pepper. A fresh and tasty treat for Sunday dinner.