The Pioneer Woman Tasty Kitchen
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Lobster Salad with Green Goddess Dressing

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Level: Easy

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Description

This super fresh, crunchy and creamy, sweet and savory lobster salad is the best way to beat the summer heat. It is so light and refreshing, and so full of flavor! Served with an herby green goddess dressing, it’s not only good for the taste buds, but it’s a healthy, low-carb, lower-calorie meal as well.

Ingredients

  • FOR THE GREEN GODDESS DRESSING
  • ¾ teaspoons Anchovy Paste
  • 1 clove Garlic, Chopped
  • ½ cups Buttermilk (substitute ½ Cup Sour Cream For Thicker Dressing)
  • 1 cup Mayonnaise
  • ¼ cups Fresh Tarragon Leaves
  • ½ cups Fresh Italian Parsley
  • 3 Tablespoons Fresh Chopped Chives
  • 2 Tablespoons Fresh Lemon Juice
  • Salt And Fresh Ground Pepper
  • FOR THE SALAD:
  • 2  (5 To 8 Oz. Size) Fresh Or Frozen Lobster Tails, Thawed
  • ½  Of A 1/2-pound English Cucumber, Sliced ⅛ Inch Thick
  • ¼ cups Carrots, Sliced ⅛ Inch Thick
  • ¼ cups Sweet Onion, Slivered
  • ¼ cups Radishes, Sliced ⅛ Inch Thick

Preparation

Place all the dressing ingredients in a food processor, along with some fresh ground pepper and a pinch of salt. Process until smooth, and until herb pieces are very small. Use a rubber spatula to clean the sides during processing, if necessary. Taste and adjust for seasoning. Place in a sealed container in the refrigerator to chill.

Steam lobster tails for about 8 minutes, then allow to cool. While lobster tails are cooling, slice salad ingredients.

Once cooled, remove lobster tails from the shells and slice on the diagonal to create ½-inch chunks. Then layer the salad ingredients on a chilled plate, drizzle with the green goddess dressing, garnish with parsley, and serve.

Note: The green goddess dressing recipe makes about 2 cups of dressing. That is more than you will need for this recipe. Use it for other salads, or for other purposes, such as sandwich dressings, etc.

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