Lobster Salad with Brown-Butter Vinaigrette
Lobster with brown butter vinaigrette is a combination I first fell in love with after a meal at Eventide Oyster Co. in Portland, Maine. Their untraditional lobster roll is a Chinese-style steamed bun stuffed with warm lobster coated in a beautiful brown butter vinaigrette. It’s what put the restaurant on the map, and for good reason.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Lobster Salad with Brown-Butter Vinaigrette
- 4 tablespoons butter
- 1 cup cooked lobster meat
- 2 cups mixed greens (we used pea shoots and celery leaves, but any greens will work)
- 3 tablespoons minced red onion
- 3 tablespoons minced celery
- 2 tablespoons sherry vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon Dijon mustard
- 4 tablespoons olive oil
- Toasted croutons
Melt the butter in a small pan over medium heat and cook until browned, about 5 minutes.
Divide the lobster onto two plates. Surround with greens and top with minced onion and celery.
In a mixing bowl, whisk together the browned butter, vinegar, lemon juice, mustard and olive oil. Season with salt and pepper, then drizzle over the lobster. Serve with a croutons or slices of toast.