Lobster Salad With Yuzu Dressing Recipe

Recipe By Slurrp

This refreshing lobster salad with yuzu dressing is a perfect summer dish. The succulent lobster meat is combined with crisp vegetables and tossed in a tangy yuzu dressing. The citrusy flavor of the yuzu adds a bright and zesty note to the salad, while the tender lobster meat provides a luxurious texture. Serve this salad as an appetizer or a light main course for a delightful and elegant meal.

4.9
10 Rating -
Rate
7hr total
7hr total
Lobster Salad With Yuzu Dressing
plan
Bookmark

ingredients serve

Ingredients for Lobster Salad With Yuzu Dressing Recipe

  • 1/2 Lobsters
  • 1/4 Cucumber, Thinly Sliced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 cup Red Onion, Thinly Sliced
  • 1/4 Avocado, Diced
  • 0.06 cup Yuzu Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Honey
  • As required Salt And Pepper To Taste
  • as required Fresh Cilantro Or Parsley For Garnish

Directions: Lobster Salad With Yuzu Dressing Recipe

Cooking Directions

  • STEP 1.Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they turn bright red. Remove from the water and let them cool.
  • STEP 2.Once the lobsters are cool enough to handle, crack the shells and remove the meat. Cut the lobster meat into bite-sized pieces.
  • STEP 3.In a large bowl, combine the lobster meat, cucumber, cherry tomatoes, red onion, and avocado.
  • STEP 4.In a separate small bowl, whisk together the yuzu juice, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the lobster salad and toss gently to coat all the ingredients.
  • STEP 6.Garnish with fresh cilantro or parsley and serve chilled.

Cooking Tips

  • To cook the lobsters, make sure to use enough salt in the boiling water to enhance the flavor.
  • For a more intense citrus flavor, you can add some grated yuzu zest to the dressing.
  • If you can't find yuzu juice, you can substitute it with a combination of lemon and lime juice.

Storage and Serving

  • This lobster salad is best served immediately after preparing to maintain its freshness and texture.
  • If you need to store leftovers, keep the salad and dressing separately in airtight containers in the refrigerator.
  • The lobster salad can be stored for up to 2 days, but the dressing is best used within 1 day.
Nutrition
value
711
calories per serving
34 g Fat16 g Protein84 g Carbs4 g FiberOther

Current Totals

  • Fat
    34g
  • Protein
    16g
  • Carbs
    84g
  • Fiber
    4g

MacroNutrients

  • Carbs
    84g
  • Protein
    16g
  • Fiber
    4g

Fats

  • Fat
    34g

Vitamins & Minerals

  • Calcium
    79mg
  • Iron
    5mg
  • Vitamin A
    57mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    66mg
  • Vitamin B9
    860mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    < 1mg
  • Phosphorus
    285mg
  • Selenium
    31mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp