My seven-year-old son broke from tradition for his birthday this year. He usually requires oysters on the half shell, his favorite since age three. But this time, he requested a lobster dinner. By the time his party and cake concluded, and our family got together for the lobster dinner, he was too tired to enjoy, so we celebrated again the next day with a lobster salad. This dish is light, vibrant with fresh Asian flavors, an alternative to a traditional mayonnaise lobster salad.
Yield: 6 portions
1 ½ pounds cooked, coarsely chopped lobster
3 tablespoons minced celery
2 tablespoons thinly sliced scallion
1 teaspoon minced ginger
1/2 teaspoon minced garlic
2 tablespoons lime juice
2 tablespoons safflower oil
Pinch white pepper,
Salt to taste (none may be needed)
In-season local ingredients: scallions, celery, garlic
Be sure to cook the lobster according to its size in well-salted water. Pick the tail and claws for salad and use the carcass for lobster chowder. Combine all ingredients. Let stand for 15 minutes and serve.