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Lobster Salad with Basil and Lemon Vinaigrette

I have some amazing recipes from our forum that are packed with flavor and extremely easy to prepare.  Before I share those with you, I have a new secret recipe for a fresh lobster salad with a lemon-basil vinaigrette.  This salad is delicious by itself or you can serve it on a roll.

This dish is only one of the delicious salad recipes featured in “The Best Salads” cookbook.  This collection of over 175 easy-to-follow salad recipes are creative, flavorful and so good for you.

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New Secret Recipe

Lobster Salad with Basil and Lemon Vinaigrette

2 Live lobsters; 1 1/4 to 1 1/2 pound
1/2 pint Red cherry tomatoes; halved
1/2 cup Fresh corn; removed from cob
1/2 cup Celery; sliced diagonally
1 Tbs Minced fresh basil leaves
1 Tbs Freshly grated lemon zest
3 Tbs Fresh lemon juice
1/3 cup Hazelnut oil
4 lemon wedges, for garnish

In a large stock pot of boiling salted water, plunge the live lobsters and boil them, covered, for 8 to 10 minutes. Transfer the lobsters with tongs to a cutting board and let cool until they can be handled. Break off the claws at the body, crack them, and remove the meat, cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along the underside, remove the meat from the tails, and cut it into 3/4 inch pieces. In a large bowl combine the claw meat and the tail meat. Break off the legs carefully at the body, reserving them for another use, remove the meat from the body cavities near the leg joints, and add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat. Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to taste with salt and pepper.

Serves 2

Source – The Best Salads

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Marinated Flank Steak

Crock Pot Chicken and Ramen Noodles

Cacciatore-Style Penne

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Red Lobster Lobster Bisque


Hope you are doing well.

I have a great secret recipe for you today from Red Lobster, but first I want to tell you about a special holiday charity firesale we are having.

For a limited time you can get our “America’s Restaurant Recipes” cookbooks shipped to you at the lowest prices of the year.  Free shipping and special volume discounts for bulk orders.

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Today’s secret recipe is Red Lobster’s rich and delicious lobster bisque soup.  This bisque recipe comes out so creamy and flavorful.


New Secret Recipe

Red Lobster  Lobster Bisque

6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream

Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.

Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.

Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.

Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.

Put your pot (or Dutch oven) back on the stove under medium heat.

Pour in the melted butter.

Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.

Add the cognac (or brandy) and cook until the alcohol has evaporated.

Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.

Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.

Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.

Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Serves 4

Source: Red Lobster

Until Next Time… Be Well!

Kind Regards,


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