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Fish and Shellfish, Mains

Ginger lime lobster salad

Ginger lime lobster salad
Ricardo DeAratanha / Los Angeles Times

As much as we love lobster, it's one of those ingredients that tends to intimidate the cook. It's messy, after all, and expensive. And when you start with the live animal, it's just plain scary. But that's a shame, especially ... Read more

Total time: 50 minutes | Serves 4


  • 2 (1 1/4-pound) lobsters
  • 6 tablespoons lime juice, divided
  • Salt, pepper
  • 1 1/2 cups orzo
  • 2 tablespoons olive oil, divided
  • 1 cup red apples, peeled and diced small
  • 1 cup celery, diced small and blanched
  • 2 tablespoons chervil leaves

Step 1Halve and clean the lobsters. Brush with 3 tablespoons of lime juice; season with salt and pepper. Broil for 10 minutes; cool. Remove the meat and cut into bite-size pieces.

Step 2Cook the orzo in a medium saucepan of boiling salted water until al dente, about 7 minutes. Drain and transfer to a small bowl. Toss with 1 tablespoon of olive oil; set aside.

Step 3In a small bowl, combine the apples and the celery. Toss with the remaining lime juice and olive oil. Season with salt and pepper. Chill.

Ginger beurre blanc dressing

  • 2 tablespoons finely chopped shallots
  • 1 cup dry white wine
  • 1 1/2 teaspoons ginger, minced
  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Step 1In a medium saucepan, combine the shallots, wine and ginger. Over medium-high heat, reduce the mixture until it's almost the consistency of syrup. Remove from heat and strain, discarding solids.

Step 2Replace the strained wine-ginger mixture in the saucepan. Over medium heat, whisk in the cream; bring to a gentle boil. Whisk in butter, lime juice, salt and pepper. Remove from heat and cool to lukewarm.

Step 3In a large bowl, gently combine the lobster meat, orzo and apple-celery mixture. Drizzle with the dressing, add the chervil and toss to coat. Serve immediately.

Note: From Jenny Adams at Laguna Culinary Arts.


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