Maine Lobster Salsa
From Yankee Magazine — July 2010
Sauces Recipes | Dips and Spreads Recipes
Preparation Time: 30 minutes
Start to Finish Time: 2.5 hours
Yield: 4 cups
Served in a warmed corn tortilla, this salad is a fun twist on the traditional lobster roll. You may also serve it as a starter, with tortilla chips, or on top of baby greens.
- 2 cups poached lobster meat, diced
- 2 cups fresh tomatoes, diced
- 1 small red bell pepper, diced
- 1 large shallot, minced
- 1 garlic clove, minced
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped cilantro
- Zest and juice of 1 large lemon
- 1 teaspoon Champagne or sherry vinegar
- 1 tablespoon extra-virgin olive oil
- Pinch cayenne pepper
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
In a medium-size bowl, combine all ingredients. Cover and refrigerate 2 hours. Serve chilled.
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