Good Morning America Recipes

Lobster Salad with Tomato, Corn and Basil Vinaigrette

50 States Tour: Recipes From Maine

GMA Recipes Dinner
|
Servings:4
Difficulty: Easy
Cook Time: min

Sixty-eight percent of the nation's lobster supply is caught off the coast of Maine, and though much of it ends up at restaurants, it is not too difficult to make delicious lobster at home.

Here are a few tips on cooking lobster from Good Morning America's food editor, Sara Moulton, who worked with chefs from Cook's Lobster House on Bailey Island, Maine.

Choosing a Lobster: The sex of a lobster only matters if you happen to like lobster roe, a delicacy that is only found in the female lobster. You can determine the sex of a live lobster by locating the small feelers behind the rear legs, right under the tail. On male lobsters, the feelers are hard, while on female lobsters, they are soft.

Storing a Live Lobster: Live lobsters are very perishable, and require a controlled saltwater environment to remain alive. They do not generally live much beyond a day out of water, but since it is hard to determine ideal salinity ? and the lobsters die if there is too much or too little salt in the water ? Moulton recommends keeping them alive at home by refrigerating them. Cover lobsters with moist seaweed or a damp cloth to keep them moist. Never put them in plastic bags; they need to breathe.

Boiling Lobsters: The length of time that they are boiled depends on the size of the lobster.

? 1 pound , 8 minutes

? 1 1/4 pound, 9 to 10 minutes

? 1 1/2 pound, 11 to 12 minutes

? 1 3/4 pound, 12 to 13 minutes

? 2 pounds, 15 minutes

? 2 1/2 pounds, 20 minutes

In addition to boiling lobsters and serving them with melted butter, try this Lobster Salad with Tomato, Corn and Basil Vinaigrette.

Ingredients

  • Vinaigrette
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 cup fresh basil leaves, packed
  • 4 tablespoons vegetable oil
  • 4 tablespoons extra-virgin olive oil
  • Lobster
  • 4 cooked lobsters in the shell (1 1/2- to 1 3/4-pounds each)
  • 4 slices bacon (optional), cooked and crumbled
  • 2 cups corn, cooked
  • 2 cups cherry tomatoes, quartered
  • 1/2 cup scallions, chopped
  • Cooking Directions

    Vinaigrette

    Combine the first five ingredients in a blender and blend, stopping the machine and scraping down the sides until the mixture is pureed.

    With the motor running, add the oils in a stream.

    Lobster

    Remove the claws and cut the lobsters in half lengthwise, reserving the half shells.

    Cut the lobster meat into chunks and toss it with the bacon, corn, tomatoes, scallion and vinaigrette.

    Season with salt and pepper to taste.

    Arrange one half lobster shell on each plate and spoon the lobster salad mixture into the shell, mounding it.

    Recipe Summary

    Main Ingredients: lemon, dijon mustard

    Course: Dinner, Dressing, Lunch, Salad


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