Best Lobster Salad with Basil Kelp Vinaigrette.
Warm lobster sauteed in butter served overtop baby mixed greens and snap peas drizzled with a zesty basil kelp vinaigrette. This lobster salad is fresh, crisp and packed with all the flavors of spring.
This is a very special spring salad to celebrate the upcoming Earth Day, because it includes two of my favorite sustainable seafoods – kelp and lobster – which, by the way, are a power couple when it comes to flavor and nutrition. The culinary options are endless with these two seafood superstars.
This salad is packed with protein, fiber and thyroid-boosting iodine.
This is a fuss free salad.
Does this look like a fancy salad to you? Perhaps it does. But, guess what? It’s not. It’s fuss free. I used Luke’s Lobster meat – wild-caught, hand-picked, ready-to-eat lobster meat. That means, you’re not steaming or plucking the meat out of the lobster – that hard work has already been done for you.
This frozen lobster, once thawed, tastes just like fresh. Perfect for days when you want an easy, flavorful spring lobster salad in minutes. Or when you a fuss-free lobster dish that will impress family and friends.
And the homemade viniagrette – is that easy to make?
Yep! Comes together in 1 minute in the food processor. No chopping necessary. The hardest part of this homemade dressing is washing your basil.
The ingredients in this easy vinaigrette are:
- Fresh basil
- Frozen and thawed kelp cubes from Atlantic Sea Farms
- Extra virgin olive oil
- White wine vinegar
- Dijon mustard
- Kosher salt
- Sugar (just a pinch!)
- Ground black pepper
Many of you have heard me talk about Atlantic Sea Farms (based in Maine) before and my love for both the company and their {never dried, never dyed} kelp products (they sell incredible fermented kelp products like SeaChi, Sea-Kraut and Seaweed Salad, but also have frozen kelp products, including pureed kelp cubes). I used these kelp cubes in this salad.
To celebrate Earth Day, Atlantic Sea Farms and Luke’s Lobster have partnered up to offer a Lobster & Kelp pack. They sent me a pack to experiment in the kitchen with and this lobster salad was the (delicious) result.
I was not compensated for this recipe and post.
Lobster and Kelp? Tell me more!
Many of the lobstermen that Luke’s Lobster source their lobster from turn to kelp farming to help diversify their income. Kelp not only provides additional revenue streams for fishing families, it also helps mitigate the effects of ocean acidification by removing carbon and nitrogen from the water. Kelp is incredibly rich in antioxidants, vitamins and minerals – it’s a powerhouse food from the sea that tastes great and does good.
The bundle that Luke’s Lobster is offering includes 1 lb of flash-frozen Lobster Knuckle & Claw Meat and a pack of Kelp Cubes from Atlantic Sea Farms, made with pureed, then frozen kelp from Maine. These kelp cubes can be added to sauces, smoothies, dressings, and more for added nutritional value with a briny flavor.
Here are some nutrition highlights of this Spring Lobster Salad recipe:
- KELP: 1 serving of these kelp cubes provides 105% of your daily value of iodine, important for thyroid health and metabolism
- LOBSTER: rich in protein, iodine, selenium and copper – and also contains Vitamin B 12, copper, phosphorous, zinc and small amounts of omega-3 fatty acids
- BABY SPRING MIX: provides dietary fiber, vitamins and minerals
- SUGAR SNAP PEAS: rich in iron, vitamin A and vitamin C
Here’s how to make this Best Lobster Salad:
Best Lobster Salad with Basil Kelp Vinaigrette
Ingredients
For the vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 ounces basil leaves washed and dried well
- 2 kelp cubes, thawed
- 1 teaspoon dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
For the salad
- 1 tablespoon salted butter
- 1 lb cooked lobster meat thawed, if frozen
- 6-8 ounces baby spring greens
- 8 ounces snap peas washed and trimmed, sliced into thirds
For garnish and serving (optional)
- Microgreens or pea shoots for garnish
- Basil leaves for garnish
- 1 Lemon cut into wedges
- Toasted and buttered bread
Instructions
To make the vinaigrette
- Combine extra virgin olive oil, vinegar, basil, kelp, mustard, salt, sugar and black pepper in a small food processor. Process until smooth and combined.
For the salad
- In a medium saute pan, add butter over medium-low heat. Once hot, add cooked lobster meat. Saute briefly, 1-2 minutes until warmed through. Remove from heat.
- Add baby greens and snap peas to a large shallow serving bowl. Top with warm lobster meat.
- Garnish with microgreens and basil leaves. Serve salad with lemon wedges and thick slices of buttered bread.
Nutrition
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