Lobster Salad Hong Kong Style 香港式龍蝦沙律

Lobster Salad Hong Kong Style 香港式龍蝦沙律

Ingredients:

For lobster

  • 2 lobsters, about 1 1/2 - 2 lb (0.75 - 1 kg) each;
  • 1/2 teaspoon parsley, finely chop;
  • 2 tablespoons mayonnaise.

For salad

  • 1 1/2 cups potatoes, about 2 lb. (1 kg), cut to 3/8" (1 cm) cubes;
  • 2 cans fruit cocktail, about 1 1/2 cups, drain;
  • 3/4 cup sour cream;
  • 3/4 cup mayonnaise;
  • Half and half, if needed;
  • Sea salt.

Recipe:

Serving for 4

  1. Clean lobster, place in boiling water for 9 - 11 minutes, depend on the size of the lobster;
  2. Take it out, set aside to cool;
  3. Shell lobster, take off head, discard the mouth (a small pocket), it might content sand;
  4. Separate tail and claw meat from leg meat;
  5. Cook potatoes in water until they can poke through with a stick;
  6. Take it out, set aside to cool;
  7. Peel and cut to 3/8" (1 cm) cubes;
  8. Cut tail and claws meat to big pieces;
  9. Cut leg meat to small pieces;
  10. The shells, roe and tomalley can be use for sauce or soup;
  11. Mix sour cream and mayonnaise;
  12. Add potatoes and fruit cocktail;
  13. Add in lobster leg meat;
  14. Sea salt, optional, adjust for taste;
  15. Transfer to a nice plate;
  16. Place this back in the refrigerator for the salad to settle;
  17. Trim head and tail of the lobster for presentation;
  18. Arrange the head, tail and meat on top of the salad;
  19. Top with parley and mayonnaise;
  20. Serve chill.

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