Lobster Roll Salad | New Soul Kitchen

Source: Powerhouse Productions / Powerhouse Productions

Recipe courtesy of Chef Jernard Wells

Ingredients:

For Fried Lobster Bites and Salad

2 lobster tails chopped into ½ inch chunks

1 lemon juiced

1 Tbs Cajun seasoning

½ Tbs garlic powder

½ Tbs onion powder

½ tsp salt

½ tsp black pepper

1 quart of cooking oil

16 ounces of bib or butter lettuce

1 cup cherry tomatoes cut in half

1 cup toasted croutons

For Seasoned Flour

2 cups AP flour

½ Tbs Cajun seasoning

1 Tbs garlic powder

1 Tbs Onion powder

1 tsp black pepper

2 Tbs corn starch

For Lobster Roll Dressing

2 cups of mayonnaise

½ lemon juiced

2Tbs Dijon mustard

1 Tbs honey

1 cup celery diced small

4 Tbs minced green onion (2 for the dressing / 2 for garnishing the salad)

1 Tbs minced dill

½ tsp of pepper

½ tsp salt

1 Tbs garlic powder

1 Tbs onion powder

Pinch of Cajun seasoning

Instructions

Place AP flour in a medium sized bowl, add all the spices for the seasoned flour mixture to the bowl and mix well. Then set aside.
Next all of the ingredients for the dressing to a medium bowl and mix well and set aside.
Place the bite size lobster chunks in another medium sized bowl, and season with the juice of 1 whole lemon, Cajun seasoning, garlic powder, onion powder, salt, and pepper, and mix well until all lobster bites are seasoned.
Place a deep-frying pan or Dutch over filled with cooking oil over medium high heat, while oil is heating, place lobster bites into the seasoned flour mixture making sure all pieces are coated. Shake off the excess flour off of the lobster bites and place in the hot oil for 2-3 minutes until golden brown.
Remove from the oil and allow and to cool in a sheet pan with a rack to drain excess oil.
Next, place the lettuce in a large bowl, add 2 Tbs the dressing and mix well until all the lettuce is coated with the dressing. Next add the cherry tomatoes, croutons and toss.
Next add the fried lobster bites into the bowl with the dressing. Completely coat all of the lobster with the dressing. Scoop the lobster on top of the salad, garnish with green onions and add salt and pepper to taste and serve.

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Chef Jernard lobster New Soul Kitchen Salad Seafood