Ingredients
- Salt
- Two 1 1/2-pound lobsters
- 1/2 cup peas
- 1/4 cup extra-virgin essential olive oil
- 2 1/two tablespoons freshly squeezed lemon juice
- 1/2 cup thinly sliced celery
- 1 tablespoon coarsely chopped tulsi
- 1 teaspoon finely grated lemon zest
- Freshly ground white-colored pepper
Steps to make this recipe
- Bring a sizable pot water to some boil. Salt water. Carefully add some live lobsters, cover and prepare over high temperature until they're vibrant red, six to eight minutes. Using tongs, transfer the lobsters to some bowl and allow them to awesome slightly. Take away the rubber bands in the claws. Crack the claws and knuckles and take away the meat. Using scissors, slit the tail shells and take away the meat. Take away the dark intestinal veins in the tails. Cut the lobster meat into 1/2-inch pieces.
- In a tiny saucepan of boiling water, prepare the peas until tender, a couple of minutes drain well.
- Inside a bowl, mix the essential olive oil, fresh lemon juice, celery, tulsi and lemon zest. Add some lobster and peas, season with salt and white-colored pepper and toss. Mound the lobster salad on plates and serve.
Make Ahead
The lobster meat could be chilled before dressing. Serve the salad gently chilled or at 70 degrees.