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PhotoRecipe: Lobster Roll, Palumbo Style!

Dear Friends & Easters

One of my first videos three years ago was about cooking a lobster. The video was shot in Westport MA at my friend Cathy’s house and we had a wonderful time and plenty of lobster.  The video made “Cooking in Manhattan” history because I got PETA comments and some wacko actually got to the point of posting that I deserved to be boiled alive like a lobster. But I take it as a term of endearment, you are no one until you get your first death threat, right? Last week I returned to Westport and I made all my twitter followers drool with the pictures of my lobster feast. But most comments were about a lobster salad and sandwich I made with leftovers on Sunday.  There was plenty of leftovers because we had some enormous lobsters and we also ate some steak. So I made this lobster salad that was really flavorful and we had a picnic at the beach :-) .  Here is the recipe I promised to my readers!

Check out the lobster video, it is an oldie but a goodie! Enjoy!

 

 

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  • 1 pound of lobster meat (you can substitute for jumbo shrimp if lobster is not available)
  • 1 cup of red bell pepper, chopped,
  • 1/2 cup of white onion, chopped
  • 1/2 cup of celery, chopped
  • 1 tsp red pepper flakes
  • 1 tsp of salt
  • 1/2 tbsp of lemon zest
  • 1/2 cup of corn kernels
  • 1/4 cup of mayo
  • 1 tbsp basil chiffonade

Mix all the ingredients together and refrigerate for at least 15 minutes.

I served the salad on slices on toasted garlic ciabatta with tomato. I refrigerated the remaining salad and had an open faced tar tine for lunch the following day!