Mohamed Shili A light and refreshing recipe by Ina Garten is this Lobster Salad that you can enjoy as an appetizer or a light meal, made with fresh cooked lobster meat, good mayonnaise, small-diced celery, capers, and fresh dill. This easy Lobster Salad recipe is a quick appetizer that takes about 15 minutes to prepare and can serve up to 4 people.
Ina Garten Lobster Salad Ingredients
- 3/4 pound fresh cooked lobster meat, small-diced
- 1/2 cup good mayonnaise
- 1/2 cup small-diced celery (1 stalk)
- 1 tablespoon capers, drained
- 1 1/2 tablespoons minced fresh dill
- Pinch kosher salt
- Pinch freshly ground black pepper
- 4 heads Belgian endive
How To Make Ina Garten Lobster Salad
- Mix the Salad Ingredients: In a medium-sized mixing bowl, add the small-diced lobster meat, mayonnaise, diced celery, drained capers, minced fresh dill, a pinch of kosher salt, and a pinch of freshly ground black pepper. Stir the mixture gently until all the ingredients are well combined, ensuring an even coating of mayonnaise.
- Prepare the Endive: Using a sharp knife, carefully trim the base of each Belgian endive. This will help separate the leaves more easily. Gently pull apart the leaves, keeping them as intact as possible to hold the lobster salad mixture.
- Fill the Endive Leaves: Hold one endive leaf in one hand, then use a teaspoon in the other hand to fill the leaf with the lobster salad mixture. Be sure to fill just the base of the leaf to create a light and easy bite-sized serving.
- Arrange on a Serving Platter: Place the filled endive leaves on a serving platter in a circular or linear pattern. Make sure they are evenly spaced and arranged neatly for a visually appealing presentation.
- Add the Final Touch: If desired, sprinkle a bit more fresh dill or a pinch of black pepper over the filled endive leaves for added flavor and a nice finishing touch.
- Serve and Enjoy: Once all the leaves are filled and arranged, the lobster salad is ready to be served. Enjoy it as a refreshing appetizer or a light, elegant meal.
Recipe Tips
- Chill the lobster meat: For the best texture, chill the cooked lobster meat in the refrigerator for about 20 minutes before dicing it for the salad mixture.
- Use fresh herbs: If possible, use freshly chopped dill instead of dried. Fresh herbs will enhance the flavor and provide a more aromatic and bright taste to the salad.
- Adjust the seasoning: Taste the lobster mixture before filling the endive leaves. Add more salt or pepper if needed to balance the flavors for a perfect final dish.
- Prep the endive ahead: You can separate the endive leaves a few hours before serving, but keep them wrapped in a damp paper towel in the fridge to stay crisp.
What To Serve With Lobster Salad
Serve your light and refreshing Lobster Salad with avocado toast, crusty garlic bread, grilled asparagus, cucumber mint salad, or watermelon feta skewers for a creative and fresh meal.
You can also pair it with herbed quinoa, roasted baby potatoes, or a lemony orzo salad for a more satisfying and colorful spread.
How To Store Lobster Salad
To Refrigerate: Transfer the lobster salad to an airtight container. Cover the surface with plastic wrap to prevent air exposure. Store it in the refrigerator for up to 2 days, ensuring the salad stays fresh and crisp.
To Freeze: It is not recommended to freeze lobster salad, as the mayonnaise can separate and the texture of the lobster will change, resulting in a less appetizing dish.
Frequently Asked Questions
How do I keep the endive leaves from turning brown?
To keep endive leaves from browning, separate them just before serving and immediately store them in the refrigerator. Wrap the leaves in a damp paper towel and place them in an airtight container.
What kind of lobster meat should I use for this salad?
Use cooked lobster meat that is fresh and tender for the best flavor and texture. Steamed or boiled lobster meat works well for this recipe. Avoid pre-seasoned or overly salty lobster meat, as it can affect the final flavor of the salad.
Can I use dried dill instead of fresh dill?
Yes, you can use dried dill if fresh dill is unavailable, but use it sparingly since it has a more concentrated flavor. Dried herbs should be added in smaller quantities to avoid overpowering the dish, and it’s best to let the salad sit for a bit to blend the flavors.
Ina Garten Lobster Salad Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 3g
- Protein: 18g
- Fat: 14g
- Saturated Fat: 2.5g
- Cholesterol: 105mg
- Sodium: 420mg
- Potassium: 215mg
- Fiber: 1g
- Sugar: 1g
Check out More Recipes From Ina Garten:
Ina Garten Lobster Salad
Description
A light and refreshing recipe by Ina Garten is this Lobster Salad that you can enjoy as an appetizer or a light meal, made with fresh cooked lobster meat, good mayonnaise, small-diced celery, capers, and fresh dill. This easy Lobster Salad recipe is a quick appetizer that takes about 15 minutes to prepare and can serve up to 4 people.
Ina Garten Lobster Salad Ingredients
How To Make Ina Garten Lobster Salad
- Mix the Salad Ingredients: In a medium-sized mixing bowl, add the small-diced lobster meat, mayonnaise, diced celery, drained capers, minced fresh dill, a pinch of kosher salt, and a pinch of freshly ground black pepper. Stir the mixture gently until all the ingredients are well combined, ensuring an even coating of mayonnaise.
- Prepare the Endive: Using a sharp knife, carefully trim the base of each Belgian endive. This will help separate the leaves more easily. Gently pull apart the leaves, keeping them as intact as possible to hold the lobster salad mixture.
- Fill the Endive Leaves: Hold one endive leaf in one hand, then use a teaspoon in the other hand to fill the leaf with the lobster salad mixture. Be sure to fill just the base of the leaf to create a light and easy bite-sized serving.
- Arrange on a Serving Platter: Place the filled endive leaves on a serving platter in a circular or linear pattern. Make sure they are evenly spaced and arranged neatly for a visually appealing presentation.
- Add the Final Touch: If desired, sprinkle a bit more fresh dill or a pinch of black pepper over the filled endive leaves for added flavor and a nice finishing touch.
- Serve and Enjoy: Once all the leaves are filled and arranged, the lobster salad is ready to be served. Enjoy it as a refreshing appetizer or a light, elegant meal.
