Lobster-röra (Lobster Salad)
Pro tip:
Purchase lobster tails at your local grocery store, they cook in minutes and have much less clean up than boiling an entire lobster whole!
Swap Bay shrimp for lobster meat in this creamy, bright, dill forward lobster salad! Perfect atop of crackers, as a dip, or straight out of the bowl.
Ingredients (serves 2)
2 medium lobster tails, raw
1/4 cup mayonnaise
1/4 cup crème fraîche (greek yogurt works too)
2 tsp small shallot finely diced
1 teaspoon lemon zest
2 tsp lemon juice or more to taste
2 tablespoons fresh dill or more to taste
1/2 tsp salt + white pepper to taste
Instructions
Cut the top of the lobster shells with kitchen scissors until you reach the tip of the tail. Break open the shell to expose the meat within, and if desired, make a cut into the meat to butterfly it open a little further. There is no need to pull the meat out so that it sits on top of the shell (this is for presentation and we’re going to be taking this out and cutting it up).
Heat a large cast iron pan with olive oil to medium heat. Put the lobsters flesh/cut side down (it should be slightly open so that it steams the meat) and let cook undisrupted for 4-6 minutes.
Flip the lobster and baste with butter and salt, add a little water to the pan and cover. Let steam and cook for an addition 2-3 minutes.
Once the meat is cooked through and the shell has turned red, the lobsters are done!
Let cool while you prepare the salad base.
Mix all ingredients together in a bowl and tweak seasoning, lemon, and dill as desired.
Pull the lobster meat out of the shells and do a rough chop.
Mix in with the salad base and chill for 2 hours before serving (warm is delicious too, but this gets better with time!). Eat within 24-48 hours of preparing. Add on top of Swedish hard bread, or serve with crackers / toast points. Would be delicious with caviar on top!
Hope you enjoy!
🍓 Amelia
