Diving Into A Chilled Tahitian Lobster Salad

Sam Choy
By Sam Choy
Wednesday - June 16, 2010
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This week on the show we demonstrate how to prepare the following cold lobster recipe from my Aloha Cuisine Cookbook.

It’s the perfect dish for al fresco dining on warm summer evenings and a great way to impress friends and family on a special occasion.

This show aired originally in October 2006.



* 1 1/2 half pounds lobster
* juice of 1 lemon
* 1 teaspoon cracked peppercorns
* 2 bay leaves
* 1 clove garlic, crushed
* 1 beer
* 2 tablespoons chopped asparagus (parboil until tender before chopping)
* 2 tablespoons green peas
* 2 tablespoons diced carrots (parboiled 2-3 minutes)
* 1/2 teaspoon minced Chinese parsley
* 1/2 teaspoon fresh dill
* 1/2 cup chopped fresh spinach (or defrosted frozen spinach, squeezed)
* 2 tablespoons dicedwater chestnuts
* salt and pepper, to taste
* 1 cup mayonnaise, or to taste
* 1/2 teaspoon curry powder, or to taste

Steam lobster for six to eight minutes over boiling water to which you have added lemon juice, cracked pepper-corns, bay leaves, garlic and beer.

Remove lobster from steamer when cooked and immediately submerge in ice water. Let it remain in ice water until chilled, about 15 to 20 minutes.

While lobster cools, make the salad by mixing all remaining ingredients, except for the mayonnaise and curry powder. Blend mayonnaise and curry powder together, then mix thoroughly with vegetables.

Split the lobster in two, remove tail meat, discard innards and reserve shell.

Fill shell about half full with salad mix, reserving about one-half cup of the mix.

Slice tail meat into three to four sections and replace in tail over salad, leaving gaps between sections to fill with reserved salad mix.

Crack claws and use for garnish.

Arrange stuffed lobster and cracked claws on bed of finely chopped lettuce.

Garnish with lemon wedges and a sprig of fresh dill.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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