Snack

Lobster salad in lettuce cups

Name: Lobster salad in lettuce cups
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 10 oz Cooked lobster meat; 2½ oz Mayonnaise; 3 oz Celery; 5½ oz Little gem lettuce; ¾ oz Butter; Tarragon and chives, a few sprigs of each, chopped; Lemon, half, juiced; Cayenne, a pinch; Sea salt, to taste

The roll without the roll, and the lettuce is not a sad substitute here — cold sweet lobster wants something crisp and wet against it, which is exactly what a bun never gave it.

2gnet carbs

18gfat

16gprotein

235kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Cooked lobster meat10 oz
Mayonnaise2½ oz
Celery3 oz
Little gem lettuce5½ oz
Butter¾ oz
Tarragon and chivesa few sprigs of each, chopped
Lemonhalf, juiced
Cayennea pinch
Sea saltto taste

Method

6 steps · 25 minutes

Cut the lobster into big chunks, not dice. The whole pleasure is biting through a piece rather than a spoonful.
Melt the butter, take it off the heat, and turn the meat through it while it is barely warm.
Let it go completely cold before the mayonnaise goes anywhere near it, or the dressing thins and slides off.
Fold in the mayonnaise, celery, herbs, lemon and cayenne with a light hand.
Go easy on the mayonnaise. It is there to hold the meat together, not to be tasted.
Spoon into chilled lettuce cups just before serving — they wilt within about ten minutes of being filled.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.