Maine Lobster & Tortellini Salad
Chilled Lobster Salad with Tomato Lime Vinaigrette
Lobster Salad with Saffron Mayonnaise
Lobster Salad
Lobster Salad with Green Aioli
Layered Lobster Salad
Lobster-filled Fresh Tomatoes
Lobster and Macaroni Salad
Lobster & Black Bean Salad
Lobster Fruit Salad
Lobster-Broccoli Salad with Lemon Mayonnaise
Hot Lobster Sandwiches
Lobster Salad Sandwiches

Maine Lobster and Tortellini Salad
Serves 6-8

2 1.5 lb Fresh Eddy Lobsters (see order page)
1/2 cup Light Olive Oil
1/3 cup Balsamic Vinegar
1/4 cup Fresh Lemon Juice
1 large clove Garlic, crushed
1 Lb Cheese Tortellini, cooked
1 cup Tomato, diced and seeded
1/2 cup Celery, thinly sliced
1/4 cup Onion, diced
1/2 cup Parsley, coarsely chopped
Salt and Pepper to taste

Cook and pick your lobsters and set aside. Boil your Tortellini and set aside. In a small bowl, combine oil, vinegar, lemon juice and garlic. Whisk thoroughly and set aside. In a large bowl, add tortellini, tomato, celery, onion, parsley and the oil mixture. Fold in the lobster meat, salt and pepper. Serve chilled on a bed of fresh green leaf lettuce, garnished with three halved lemon slices on each side.

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Chilled Lobster Salad with Tomato Lime Vinaigrette
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
1 1/2 cup Tomato, chopped and seeded
1/3 cup Cucumbers, chopped and seeded
1/3 cup Scallions, finely chopped
2 tbs Fresh Basil, finely chopped
1/4 tsp Salt
1/8 tsp Pepper
1/2 Yellow Pepper, chopped
4 cups tightly packed Mixed Greens, torn
Vinaigrette

Cook and pick your lobsters. Mix together all ingredients but the lobster. Pour vinaigrette over salad and toss. Just after you divide it into dishes, place the lobster meat on top.

Vinaigrette
1/2 cup Tomato, peeled, seeded and chopped
2 tbs Fresh Lime Juice
1 tbs Balsamic Vinegar
1 tbs Olive Oil
1 clove Garlic
1/2 tsp Sugar

To make the vinaigrette, add all ingredients into a food processor and process until smooth.

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Lobster Salad with Saffron Mayonnaise
Serves 4

4 1 lb Fresh Eddy Lobsters (see order page)
1/4 cup Celery, chopped
1/4 cup Scallions, chopped
1 Large Egg
2 tbs Lemon Juice
1 1/2 tbs Dijon Mustard
1 1/2 cup Olive Oil
Zest of 1 Lemon
1/2 tsp Saffron *soaked in 1 tbs of hot water
1/2 tsp Thyme
Salt and Pepper to taste

Cook and pick your lobsters. Be sure to try and keep the lobster tail shells in tact as you will be serving the salad in the tail shells. Combine the lobster meat, celery and scallions. Set aside. In a food processor, pulse the egg, lemon juice, mustard, 1 tbs olive oil, lemon zest, saffron (including the steeping liquid) and thyme for about 60 seconds. While machine is running, add remaining oil in a steady stream until thickened. Add salt and pepper to taste. Mix mayonnaise with the lobster mixture, chill and then spoon into reserved lobster tail shells.

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Lobster Salad
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
1/4 cup Mayonnaise
1/4 cup Celery, finely diced

Cook and pick your lobsters. Combine the lobster meat, mayonnaise and celery together and mix well. Store in the refrigerator to allow the flavors to blend.

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Lobster Salad with Green Aioli
Serves 6

2 1.5 lb Fresh Eddy Lobsters (see order page)
3 medium Potatoes, peeled and diced
3/4 lb Fresh Green Beans, trimmed
3 tbsp Olive Oil
1 recipe Aioli
Salt and Pepper to taste

Cook and pick your lobsters. Boil the diced potatoes until tender. Remove potatoes with a slotted spoon and then add the beans to the boiling water. Cook until tender. In a heavy skillet, heat olive oil until very hot. Add the potatoes and sauté until crisp and brown. Season with salt and pepper. Arrange the lobster meat, beans and potatoes on serving dishes and drizzle with Aioli.

Aioli

2 cloves Garlic, minced
1/3 cup Parsley, stems removed, chopped
2 tbs Lemon Juice
1 Egg Yolk
1/4 tsp Salt
1/8 tsp Black Pepper
4 tbs Corn Oil
6 tbs Olive Oil

Mince garlic and parsley together. Pour lemon juice in a small bowl and whisk in the egg yolk, parsley, garlic, and salt and pepper until smooth. Combine the 2 oils and slowly whisk into the yolk mixture. Drizzle over the lobster salad.

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Layered Lobster Salad
Serves 4 to 6

2 1.5 lb Fresh Eddy Lobsters (see order page)
2 cups Lettuce, shredded
1/4 cup Scallion, finely chopped
1 cup Celery, thinly sliced
1 cup Carrots, coarsely grated
1 cup Peas
1 recipe Dressing

In a glass bowl, layer lettuce, onions, celery, carrots, peas, and lobster meat. Refrigerate for several hours. When ready to serve, stir in the dressing and mix all ingredients together.

Dressing

1/2 cup Mozzarella Cheese, grated
2/3 cup Plain Yogurt
1/2 cup Mayonnaise
1 tbs Lemon Juice
2 tsp Honey
1 tbs Chives, finely chopped
1/4 tsp Dill Weed
2 tbs Bacon, crumbled
1 clove Garlic, crushed
1/4 cup Parmesan Cheese, grated

Combine all ingredients together and mix well.

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Lobster-Filled Fresh Tomatoes
4 small tomatoes

2 1/5 lb Fresh Eddy Lobsters (see order page)
1/4 cup Celery, chopped
1/4 cup Cucumber, chopped
1/2 cup Mayonnaise
2 tsp Lemon Juice
4 small Tomatoes, hollowed
Paprika

Cook and pick your lobsters. Mix together all ingredients but paprika. Stuff tomatoes with the lobster mixture and sprinkle paprika on the top.

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Lobster and Macaroni Salad
Serves 4 to 6

2 1.5 lb Fresh Eddy Lobsters (see order page)
1/2 lb Macaroni, any type is fine
1/2 cup Mayonnaise
3/4 cup Milk
1/2 cup French Dressing
1/2 tsp Salt
1/4 tsp Pepper
1 cup Celery, thinly sliced
2 small Onions, thinly sliced
3 Eggs, hard boiled
2 cups Cabbage, shredded

Cook and pick your lobsters. Cook, strain, and chill your macaroni. In a large bowl, combine mayonnaise, milk, French dressing, salt and pepper. Add chilled macaroni and toss. Add all remaining ingredients, toss and chill until ready to serve.

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Lobster and Black Bean Salad
Serves 8

2 1.5 lb Fresh Eddy Lobsters (see order page)
4 cups Black Beans, 1 lb dried or 4 cups canned
1 cup Red Pepper, diced
1 cup Yellow pepper, diced
1 cup Scallions, sliced
1 Head Lettuce, shredded
8 Corn Tortillas
1 recipe citroglaze
Salt and Pepper to taste
8 sprigs Fresh Cilantro

Cook and pick your lobsters. Combine black beans, lobster meat, peppers, and scallions. Season with salt and pepper. Toss with citroglaze and chill. Place one tortilla on each plate and mound with lettuce. Top with salad mix and serve. Garnish with fresh cilantro sprigs.

Citroglaze

1 shot Cuervo Gold Tequila
5 tbs Lime Juice
2 tsp Fresh Cilantro, chopped
1 Egg White
2/3 cup Extra Virgin Olive Oil

In a small bowl, mix together the tequila, lime juice, and cilantro. Gradually whisk in the olive oil in a steady stream.

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Lobster Fruit Salad
Serves 4

2 1.5 lb Fresh Eddy Lobsters (see order page)
8 cups Baby Green Lettuce, turn
1 cup Fresh Mango, diced
3 oz Maytag Bleu Cheese, crumbled
1/3 cup Walnut Halves, toasted
1/3 cup Sun-dried Cranberries
1/2 cup Walnut Vinaigrette (see recipe below)

Cook and pick your lobsters. Toss lettuces, mango, walnuts, and sun-dried cranberries in a large salad bowl. Drizzle with the dressing just before serving.

Walnut Vinaigrette

3/4 cup Walnut Oil
1/4 cup Balsamic Vinegar
1 Egg White
3 tbs Dried Herbs de Provence

In a small bowl, Gradually whisk oil into the vinegar. Whisk in egg white, salt, pepper, and herbs.

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Lobster-Broccoli Salad with Lemon Mayonnaise
Serves 4

1 1.5 lb Fresh Eddy Lobster (see order page)
6 cups small fresh broccoli florets
2/3 cup julienne-cut red bell pepper
1/2 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon grated lemon rind
1/4 teaspoon salt
1/4 teaspoon minced fresh dillweed
1/4 teaspoon coarsely ground pepper
8 Boston lettuce leaves
Fresh dillweed sprigs -- (optional)

Cook and pick your lobsters. Steam the broccoli, covered, 4 minutes or until crisp-tender, and drain. Rinse under cold running water; drain. Combine the broccoli, bell pepper, and lobster in a large bowl; toss well. Combine the yogurt and next 7 ingredients in a bowl, and stir well. Add to broccoli mixture, and toss well.

Hot Lobster Sandwiches
Serves 2

1 1.5 lb Fresh Eddy Lobster (see order page)
4 oz Whipped Cream Cheese with Chives
1 package Pillsbury Crescent Rolls
1/4 cup Cheddar Cheese, shredded

Cook and pick your lobsters. Unroll crescent rolls and pinch the precut lines together. Fold in half and roll out into a rectangle. Spread 3/4 of the cream cheese and top with the lobster meat and cheese. Roll up and place on a baking sheet, seam side down. Pinch and turn under each end. Bake at 350° for 10 to 15 minutes. Cut into slices and serve.

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Lobster Salad Sandwiches
Serves 2

1 1.5 lb Fresh Eddy Lobster (see order page)
1/4 cup Mayonnaise
1/4 cup Celery, finely chopped
1 tsp Fresh Lemon Juice
1/2 tsp Lemon Peel, grated
3 tbs Fresh Chives, chopped
4 slices Bread, toasted

Cook and pick your lobsters. Combine all ingredients, except for the bread, and 2 tablespoons chives in medium bowl. Season with salt and pepper. Spoon salad atop bread slices. Sprinkle with 1 tablespoon chives and serve.

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