Lobster Salad

Name: Lobster Salad
Cuisine: Canadian
Ingredients: 2 Lobsters, 1.25 lb, cooked, broken down, keep claws, knuckles whole, slice tolls in holt lengthwise; 2 Lobsters, 1.25 lb, cooked, broken down, keep claws, knuckles whole, slice tolls in holt lengthwise; 2 Lobsters, 1.25 lb, cooked, broken down, keep claws, knuckles whole, slice tolls in holt lengthwise; 5 oz Young Fennel bulb/shoved fine; 5 oz Young Fennel bulb/shoved fine; Fennel tops, cut fronds into strands; 4 each scallion, cut fine; 2 tbsp Olive oil; 1 tbsp White balsamic vinegar; 2 tsp Almonds sliced, toasted; 4 tsp Hoisin Sauce; 2 tsp Rice Wine Vinegar; 4 each Indian Papadums, store bought; 16 pcs Small Black Niçoise olives, pitted, halved; 1 each Pomegranate, seeds removed, drain; 2 tbsp Chives, chopped fine; 1 Orange, segmented, cut into pieces

Papadum

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

2 Lobsters, 1.25 lb, cooked, broken down, keep claws, knuckles whole, slice tolls in holt lengthwise

Americas
Canada
Fish course
Pescatarian

Method

In a fryer or deep saucepan, best oil to 375°F/190°C. Deep fry the papadums & fennel fronds one of a time until crisp. Remove with a slotted spoon directly onto paper towels to drain.

Prepare the fennel salad by tossing the shaved fennel, fronds, green onions, oil & vinegar, season with S/P in a bowl. Add the almonds & chives, set aside.

Prepare the garnishes by comb