Mike's Chilled Chunky Lobster Salad

Name: Mike's Chilled Chunky Lobster Salad
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 (8 oz) Lobster Tails [steamed - rough chopped]; 10 oz Immitation Crab Meat [flaked]; 1/4 Cup Celery [fine minced - with leaves]; 1/2 tsp Old Bay Seasoning; 3/4 Cup Real Mayonnaise; 1/4 Cup Fresh Chives; 1 tbsp Lemon Juice; 1/2 tsp Lemon Zest; 1/2 tsp Dill Weed; Pepper [to taste]; Whole Milk [optional - used to thin mixture if needed]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

You can do just about anything with this super easy recipe. I usually add fresh shrimp and scallops and adjust my ingredients to suit them. Serve this salad to the side or, serve it on lettuce for wraps. Rolls or crackers work great as well. Fresh cabbage and carrots are great additions too. Get creative with this recipe!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

20 mins

4 servings

2 (8 oz)Lobster Tails [steamed - rough chopped]
10 ozImmitation Crab Meat [flaked]
1/4 CupCelery [fine minced - with leaves]
1/2 tspOld Bay Seasoning
3/4 CupReal Mayonnaise
1/4 CupFresh Chives
1 tbspLemon Juice
1/2 tspLemon Zest
1/2 tspDill Weed
Pepper [to taste]
Whole Milk [optional - used to thin mixture if needed]

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Steps

20 mins

1

Steam lobster tails on a lifted rack covered for 20 minutes.
Allow them to cool and rough chop lobster.
2

Or, you can broil them.
See my recipe for Mike's EZ Broiled Lobster Tails.
3

Flake your chilled Immitation Crab Meat. Don't use real crab meat. It'll overwhelm your dish making it too rich. Pictured below is a great brand.
4

Zest your lemon, fine mince your celery and chop your chives.
Mix all other ingredients in a bowl.
Gently fold in your seafood.
Use whole milk to thin if you feel your mixture is too thick.
Chill in fridge for 30 minutes to an hour.
Serve with lemon wedges to the side.
Garnish with fresh parsley and paprika.
5

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on February 29, 2016 18:33

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!