Main ingredients 🥩
Frozen Lobster TailRed OnionMelonAvocadoMinced GarlicWhole Grain MustardMayonnaiseOlive OilLimeDillNachos or Crackers
Striker Chef's Lobster Melon Salad
A luxurious salad made with tender, boiled lobster meat, diced sweet seasonal melon and avocado, tossed in a refreshing lime mustard dressing.
🙋 Recommended for
- ⭐ Those who want to experience a unique twist on melon and a refreshing, high-end salad dressing.
- ⭐ Those who want a stylish appetizer suitable for wine parties or brunch.
Ingredients needed 🛒2 servings
- Frozen Lobster Tail 2
- Red Onion 1/2
- Melon 1/2
- Avocado 1/2
- Minced Garlic 1/2 tsp
- Whole Grain Mustard 1 tbsp
- Mayonnaise 2 tbsp
- Olive Oil 5 tbsp
- Lime 1
- Dill a pinch
- Salt a pinch
- Pepper a pinch
- Nachos or Crackers to taste
Recipe 🍳
- Peel the tough outer layer of the red onion, then mince it very finely and place it in a mixing bowl.
- Peel the melon, remove the seedy part with a spoon to prevent mushiness, and dice it into small pieces similar to the onion.
- Remove the pit and peel from the avocado, then chop it roughly with a knife, creating a slightly mashed texture to act as a binder.
- Bring a pot of water to a rolling boil, then turn off the heat completely. Add the thawed lobster tails and cook gently for 3 minutes. Drain, pat dry, and let cool.
- In a bowl, combine minced garlic, whole grain mustard, mayonnaise, 5 tbsp olive oil, salt, and pepper. Grate in lime zest and squeeze in lime juice to make the dressing.
- Mix in the fragrant dill, torn by hand, into the dressing and stir until it reaches a smooth consistency.
- Remove the cooled lobster meat from the shells and cut it into large pieces, about 2-3 times the size of the other ingredients. Add to the bowl with the vegetables.
- Pour the prepared dressing over the mixture and toss gently to combine. Taste and adjust seasoning with salt and pepper.
- Serve the salad generously alongside plain nachos or crackers, or fill basket-shaped nachos with a spoonful of the salad. Garnish with dill and pepper to finish.
- Finely mince red onion and deseeded melon, and roughly chop avocado.
- Turn off the heat after boiling water, then gently poach lobster tails in the residual heat for 3 minutes. Cool and chop into large pieces.
- Make the dressing by mixing mayonnaise, mustard, olive oil, minced garlic with lime zest and juice, and dill.
- Gently toss the lobster meat and prepared vegetables with the dressing.
- Serve with crackers or fill into basket nachos for plating.
Cooking tips 💡
- To prevent the lobster meat from becoming tough, do not continue boiling it over heat. Turn off the heat after the water boils and cook for 3 minutes using residual heat for an exceptionally tender texture, like in fine dining.
- If lobster is too much, you can substitute it with high-quality imitation crab meat (like lobster-flavored crab sticks) for a delicious result.
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