Lobster Salad with Red Devil Dressing

Lobster Salad with Red Devil Dressing

6
LADOLCEVITA 0

"This recipe features lobster, the 'Queen of the Sea'. The intensity of the richness of lobster is only amplified by the unique taste of it's dressing. Laid on a bed of fresh salad greens, it's a great summertime luncheon meal."
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Ingredients

45 m servings 449 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 449 kcal
  • 22%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
  2. Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
  3. Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
  4. Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
  5. Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Reviews

6
  1. 9 Ratings

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Most helpful positive review

This was a smash hit at a special Father's Day picnic, but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high, the garlic 45 minutes. W...

Most helpful critical review

I love fennel seed, but thought the amount here was overkill. I reduced it to 1 tsp and everyone enjoyed the sauce, which I served over pasta. It would also be delicious with Italian sausage ove...

This was a smash hit at a special Father's Day picnic, but I did modify and clarify for myself a bit. I used a half sweet onion and it took a full hour to broil on high, the garlic 45 minutes. W...

I was only making two servings of this but I made a full recipe of the dressing as I had a feeling it would be versatile & it was. It's really good over pasta too! Although next time, I think I ...

The dressing alone is reason to try this recipe. It makes an impressive & wonderful salad. I can't wait to try the dressing with a grilled pork tenderloin!!!

I made the dressing for a regular salad and it was way too thick for that. Then I re-read the recipe and it said to pour dressing around the salad instead of on. The taste of the dressing was ...

I invited my mom over for her birthday. I wanted something really different to serve her. I FOUND JUST THE SALAD. This is a wonderful and amazing taste sensation. Its different, its delicious an...

I love fennel seed, but thought the amount here was overkill. I reduced it to 1 tsp and everyone enjoyed the sauce, which I served over pasta. It would also be delicious with Italian sausage ove...