RCI-SF.002.0479.001

Lobster Salad with Vegetables

Name: Lobster Salad with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Kuwaiti
Ingredients: 3 unit x 1¼-pound live lobsters; ¾ pound red-skinned potatoes (unpeeled, cut into ½-inch cubes); 5 tablespoons olive oil; 1 large red onion (thinly sliced); 1 pound plum tomatoes (halved, seeded, diced (about 2 cups)); 1 cup fresh corn kernels (cut from 2 large ears of corn); ½ cup (packed) thinly sliced fresh basil leaves; ¼ cup fresh lemon juice; 1 unit additional fresh basil leaves

Lobster Salad with Vegetables from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

x 1¼-pound live lobsters
3 unit
red-skinned potatoes
unpeeled, cut into ½-inch cubes
¾ pound
olive oil
5 tablespoons
red onion
thinly sliced
1 large
plum tomatoes
halved, seeded, diced (about 2 cups)
1 pound
fresh corn kernels (cut from 2 large ears of corn)
1 cup
(packed) thinly sliced fresh basil leaves
½ cup
fresh lemon juice
¼ cup
additional fresh basil leaves
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Lobster Salad with Vegetables

Ingredients

Method

What Makes This Variant Distinct