Herb and White Wine Lobster Salad
Lobster salad sounds fancy but it can be a quick and delish recipe to put together especially for the spring and summer. I love this take on lobster salad because it is not laden with mayo. Although I do love some good lobster rolls out east on Long Island that are chuck full of mayo…and we may never know just how much mayo is used in those restaurant lobster rolls. You can do great job at home making a delish classic a bit lighter for you and your bum this spring and summer!
1 lb. fully cooked, frozen lobster
1 tbsp tarragon leaves, finely chopped
1 tbsp sage leaves, finely chopped
1 tbsp thyme, finely chopped
2 tbsp parsley, finely chopped
¾ cup white wine
1 tbsp capers
1/3 cup chopped celery
2 tbsp light mayonnaise
1 tbsp honey Dijon mustard
1) Thaw out lobster.
2) Finely chop the herbs, chop straightway first then go back and forth with a knife to make sure the herb leaves are cut ultra fine.
3) In a bowl, add lobster and then rest of ingredients.
4) Mix carefully, keeping lobster pieces in tact.