Lobster Caprese Salad.
Tender chunks of lobster meat tossed with heirloom tomatoes, creamy mozzarella, fresh basil, extra virgin olive oil and white wine vinegar. This simple lobster caprese salad is the perfect end-of-summer salad, ready in 5 minutes.
Are you growing tomatoes this year?
Our tomato crop this year hasn’t quite lived up to years past. We have seven heirloom tomato plants, all started from seed by my mother-in-law. For whatever reason, there is a gang of crows that hang around our house, and those darn crows have eaten pints and pints of those tomatoes just as they begin to ripen. We figured out that the crows were the culprit a bit too late … they had already eaten probably a hundred of our tomatoes. Ugh. Now we have tinfoil around the plants, but we’re late to that party. Next year we’ll probably have a scarecrow to keep those pesky birds away. Another culprit and tomato thief is Lucca. The other day he probably ate 20 tomatoes, maybe more … after which he complained for 2 hours “my tummy huwwwwts. Ouchhhhh my tummy huwwwts.” Poor kid had tomato overload. I guess there are worse things.
Anyhow, the tomatoes that have actually made it inside our home, have either been eaten straight up or tossed into simple salads. One of our favorite salads is arugula + burrata + tomatoes + balsamic + evoo + s&p. Simple as that.
Another favorite is, no suprise, the caprese salad with just tomatoes + mozzarella + basil + a simple balsamic vinaigrette. We fancied that caprese salad up a bit and made this simple Lobster Caprese Salad. Because in the summer, the more lobster you can have in your day, the better.
This salad is made extra simple, because we got the lobsters steamed and cracked from our local fish market. Ask your fish market or grocery store to do the same – most are able to do it. Then all you have to do is crack them a bit more at home and pluck the meat. You also can buy preshucked lobster meat. Or, keep some frozen lobster meat in your freezer for special occasions – or days when you are craving this lobster caprese salad.
Want to cook your own lobsters for this recipe? Here’s my step-by-step tutorial for steaming lobsters.
If you can’t get your hands on lobster meat, shrimp would be great here too.
Looking for more lobster recipes?
Here’s how to make this pretty little lobster salad:
Lobster Caprese Salad
- 10-12 ounces fresh lobster meat the amount of meat from approximately two 1 1/4 lb lobsters
- 3 cups grape tomatoes halved
- 8 ounces fresh mozzarella pearls
- 5 large basil leaves, slivered
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- kosher salt
- freshly ground black pepper
- Combine all ingredients together. Toss and serve.
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