Lobster Rose Petal Salad
My great-grandmother, Christina Jacobsen's recipe. Don't be afraid of roses. The salad dressing is unique and delicious. It's easy to make and would go well with any seafood salad.
Calories per serving: 274kcal
Ingredients
For the Salad
- 1 lobster tail
- 1 rose
- 2 cups Boston or Butterhead lettuce, torn
- Lemon Butter Dressing
For the Lemon Butter Dressing
- 1 lemon, juice of
- ½ teaspoon dry mustard
- 3 tablespoons unsalted butter, unsalted, melted
- ¼ cup avocado oil, or other lightly flavored oil, not olive
- dash salt, sea salt or kosher salt preferred
Instructions
For the Salad
- Broil the lobster tail for about 10 minutes or until the shell is red and the meat is white.
- Mise En Place Lobster Rose Salad
- Let the lobster cool, then pick the meat off the shell. Put the meat in the refrigerator to completely cool. Don't let the cat get it! Save the shell to make stock.
- When you are ready to serve, tear the lettuce into a large bowl.
- Remove any dead or crumpled petals from the rose and throw them away. Carefully tear the remaining petals off and put them in the bowl with the lettuce.
- Add the cooled lobster.
- Toss with Lemon Butter dressing.
Notes
Because it has rose petals in it, this salad is very healthy for you. Don't be afraid of eating roses! You could substitute crab for the lobster, or if you have enough roses, omit the lettuce. My great grandmother did not use lettuce!
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