Photo by Karen Hermann
¼ cup mayonnaise or aioli
1 stalk celery, finely diced
2 tablespoons fresh-squeezed lemon juice
2 tablespoons finely chopped chives, plus more for garnish
2 tablespoons finely chopped parsley
Kosher salt
3–4 large lobster tails, steamed, shelled and cut up
Iceberg lettuce head (can also use bibb or butter lettuce, if preferred)
Lemon wedges, for serving
1 avocado, sliced, for garnish
In a large bowl, combine mayonnaise, celery, lemon juice, chives and parsley, and season with salt to taste. Fold in lobster meat.
Cut out the hard core at the top of the lettuce, and cut lettuce in half from the top down. Carefully peel off sets of three layers of lettuce leaves to form lettuce cups, placing them on a serving platter. Scoop lobster salad into lettuce cups and garnish with lemon wedges, avocado slices and additional chopped chives. (Alternatively, serve lobster salad on buns for an original lobster roll experience.)
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What’s cooking at SCLiving.coop/food/chefbelinda
Keep cooler in the kitchen with light summer seafood meals—Summer is for spending time outdoors doing fun things—and not toiling over a hot stove. Let these quick and easy recipes help you take advantage of the many joys of summer.