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magazine lobster salad with fresh mint and lime
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Boiling lobsters robs them of their sweet, briny flavor. Instead, steam them with this easy method.
4.3
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Lobster in a zesty, savory sauce gets a high-intensity kick with Nespresso Variations Paris Exotic Macaron coffee in this recipe from chef Daniel Rose.
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Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.
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If serving at a party, set out the big pot of soup and the garnishes family-style and let guests doctor their own bowls.
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To keep lobsters alive in your fridge for up to one day, pack in damp newspaper. You can substitute eight frozen tails; sear per recipe method, then use the meat from four in place of the knuckles and claws, and split the others for serving.
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Rich, winter comfort food you didn't know you needed. But oh, you do.
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There’s something special about lobster you’ve prepared yourself, but if cooking one on a weeknight isn’t your speed, buy cooked lobster or shrimp instead.
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Toss chilled lobster tail and claw meat with mayonnaise, lemon juice, and celery, then stuff into buttery toasted rolls for these king-of-seafood sandwiches.
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Combining nduja, a spreadable spicy salami, with lobster is transformative, taking this basic pasta Pomodoro to the next level.
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A creamy, eye rollingly rich pasta sauce that tastes deeply lobstery, but even more deeply of love.
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
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Make this easy recipe for Marinated mozzarella balls at the last minute or up to two days in advance. It’s the perfect appetizer to pair with an antipasto platter or charcuterie board.
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Meaty oyster mushrooms are great at absorbing spices and offer a chewy-firm contrast to bright and crunchy snap peas or snow peas in this versatile stir-fry.
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
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Overcooked lobsters will be tough and rubbery; if yours are less than 1½ pounds each, decrease the cooking time by a few minutes.
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Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.
4.4
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How 9 Bon Appétit readers cooked and photographed the Chilled Corn Soup with Lobster Salad from the August 2013 issue
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Lining the toasted, buttered bun with lettuce might seem controversial, but it provides both crunch and a waterproof barrier that keeps the bread from sogging out.
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