Return to Content

Maine Lobster Salsa

by in Jul 2010

Total Time: 30

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.

Ingredients:

  • 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

Instructions:

In a medium-size bowl, combine all ingredients. Cover and refrigerate 2 hours. Serve chilled.
Updated Wednesday, June 9th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order