Lobster Lettuce Wrap w/ Lime Vinaigrette
A blog post about lobster feels very appropriate as I am spending some time in Cape Cod, visiting family and tending to baby duties. I love lobster, and have for as long as I can remember.
My parents always, around this time of the year, repeat this story: we took a day trip to Martha’s Vineyard and ended our visit at a local seafood joint. They ordered me the special, two twin lobsters. Mind you, I was of the age of six. The waitress responded by saying, “I think that will be a bit too much for her.” And my father replied, “Believe me. She is an eater.” And sure enough, over the span of 2 hours and a sea of napkins and wet wipes, I ate the entire carcasses of those two crustaceans. Decades later I am still flexing my barbaric skills of dissecting shells and fishing through roe until there is nothing edible left on the plate.
Of course I won’t turn down a fresh lobster roll, and the idea of lobster meat nuzzled in noodles and a creamy cheese sauce isn’t sometime I would pass up either. But for the summertime, a lettuce wrap filled with a light lobster salad is just right for a breezy afternoon or a casual get together.
Ingredients:
Two 1.25 lb lobsters
6 leaves of Boston Bibb lettuce
3 scallions, chopped
Dressing:
1 tablespoon mayonnaise
Zest of half a lime
1 teaspoon sherry vinegar
2 teaspoons of smoke paprika
1 teaspoon of coriander
Salt and pepper to taste
Method:
- Bring 6 quarts of salted water to a boil in a large pot. Add lobsters once boiling and cover. Cook for approximately 10 minutes, until shell is bright red/orange and you can smell a seafood, lobster smell. Remove from water, drain and set aside to cool.
- Prepare the dressing: add all ingredients and whisk.
- When lobster is chilled, crack open shells and remove meat. Roughly chop into larger chunks and toss in dressing.
- Assemble the wraps: divide lobster mixture evenly and add to wraps. Top with any additional scallions and any remaining dressing.
Satisfy your senses,
Amanda (follow me on Twitter!)
