The Chew: Lobster Roll Salad Recipe

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The Chew: Lobster Roll Salad

The Radio City Rockettes were in the kitchen with Clinton Kelly and Carla Hall, as they talked about their New York City Spring Spectacular. A preview of the show includes the talented women dancing and singing their way across the stage to the song “Welcome to New York,” proving the show is a must-see this summer! As hard-working as the women are, they were thrilled to help Carla and Clinton prepare a recipe perfect for summer. Together, they made a Lobster Roll Salad that tastes just like the traditional sandwich, but in a slightly lighter form!

You can enjoy the same recipe at home! Just click next page to get the recipe.

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The Chew: Lobster Roll Salad Ingredients

The Chew: Lobster Roll Salad Recipe

The Music City Rockettes assisted Clinton Kelly and Carla Hall on the Chew as they prepared a light and flavorful Lobster Roll Salad. (saaleha / Flickr)

  • 4 (6-oz) lobster tails
  • 1/2 stick butter – melted
  • 1 C parsley – whole leaves
  • 1 bunch scallions – sliced thin
  • 1 lemon – zest & juice
  • 1 head bibb lettuce – washed, leaves torn into large pieces
  • 4 ears corn – shucked
  • 4 split-top hot dog buns – cut into 1-inch pieces
  • 1 C celery – stalked sliced + whole leaves
  • 1 C basil leaves – roughly torn
  • 1/2 C mayonnaise
  • 2-3 tbsp tarragon leaves – roughly chopped
  • kosher salt and freshly ground black pepper

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The Chew: Lobster Roll Salad Directions

  1. Fill a large pot with a few inches o water and put a steamer basket inside
  2. Put the corn in the bottom of the steamer basket and put the lobster tails on top
  3. Close the pot with a tight-fitting lid, then put over medium heat and let steam until the tails turn red (about 7-8 minutes)
  4. Remove and set aside to cool slightly
  5. When cool enough to handle, remove the shells and toss
  6. Cut the lobster meat into 1-inch pieces and cut the corn off the cobb, then set aside
  7. Meanwhile, preheat the oven to 425 degrees
  8. In a medium bowl, add the cubed rolls, salt, pepper, and butter
  9. Toss to coat, then transfer the rolls onto a sheet tray, spreading into an even layer
  10. Toast in the oven until golden-brown, about 7 minutes
  11. Remove and set aside to cool
  12. In a large bowl, add lobster meat and juices, toasted croutons, parsley, celery, scallions, and basil
  13. In a different medium-sized mixing bowl, add the lemon zest, mayo, lemon juice, tarragon, and salt and peppre
  14. Whisk to mix, then transfer the mixture to a squeeze bottle
  15. Pour half the dressing over the lobster mixture then toss
  16. Fold in the corn, but try not to break up the kernels
  17. Add a small amount of the mayonnaise mixture to the bibb lettuce
  18. Make a bed with the dressed bibb lettuce and serve the lobster salad on top

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