Lobster Louie
April 28, 2022
: 2
: 15 min
: 15 min
: 30 min
: Easy
Is a salad romantic? Maybe not all of them, but this one sure is! With fresh cooked lobster tail and a spicy jalapeño crema this dish will make things hot hot hot!
Ingredients
- Louis Dressing:
- 1 cup Mayonnaise
- 1/2 cup Ketchup
- 1/4 cup pickle relish
- 1 T lemon juice
- 1 T hot pepper sauce
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 tsp pepper
- Jalapeño crema:
- 1/2 cup extra-virgin olive oil
- 2 large jalapeño peppers, seeded and coarsely chopped
- 1 clove garlic, chopped
- 1/2 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1/4 cup white vinegar
- 1 teaspoon kosher salt
- 1/2 cup full-fat sour cream
- 1/4 cup full-fat mayonnaise, such as Hellmann's
- Salad:
- 3 cooked lobster tails
- 2 avocados
- 2 cups of romaine hearts
- 1 lime - juiced
- 1 T olive oil
- 2 hard boiled eggs
Directions
- Step 1 Louie dressing:
- Step 2 In a medium bowl, whisk together dressing ingredients until well combined. Refrigerate until ready to serve.
- Step 3 Jalapeño crema:
- Step 4 In a blender, combine the olive oil, jalapeño, garlic, parsley, cilantro, vinegar and salt. Blend until smooth. In a medium mixing bowl, combine the sour cream and mayonnaise. Whisk in the jalapeño mixture until fully incorporated. Refrigerate until ready to serve.
- Step 5 For the Lobster Louis Salad:
- Step 6 On a large serving platter, arrange the lobster along one side of the dish
- Step 7 arrange half of the sliced avocado along the other side. Spoon the Louie dressing along the middle of the platter between the lobster and avocado.
- Step 8 In a large bowl, toss the romaine with juice from half a lime and the olive oil
- Step 9 season to taste with salt and pepper. Place the dressed greens on top of the Louie dressing.
- Step 10 Spoon the jalapeño crema and sprinkle the grated egg over the greens. Squeeze the remaining lime juice over the avocado
- Step 11 season to taste with salt and pepper.
