The Perfect Lobster Salad

Over the summer I try to eat as much lobster as humanly possible. Nothing speaks to me quite like a lobster roll when it is hot outside. 

You can actually eat lobster all year long but in the summer (and into the fall) you actually get new shell lobsters which have their own wonderful texture. I spent a lot of time up in Maine last year learning about the differences in lobsters (you can find them up the coast from Canada as well, but I am a bit in love with how Maine handles their lobsters). And this time of year is still perfect to keep the lobster train rolling.

At any rate as the season changes (or doesn't, based on the weather where you are!) I wanted to break out of my roll rut and try something new. Luckily Kwame Onwuachi was in town to show me a flavorful and bright take on a lobster salad that will keep you hanging on to warm weather. You might recognize Kwame if you have been to his DC restaurant Kith/Kin or if you are a fan of Top Chef!

Watch our video below to learn his recipe and get excited about a bit more lobster in your future

Lobster Piri Piri

Sauce Ingredients
40 gooseberries
2 yellow bell peppers
2 cups yellow tomato
1 cup lemon juice
1 cup lime juice
1/2 cup sugar
1/2 cup white balsamic vinegar
1 tablespoon salt
2 garlic cloves
1/4 cup red onions, sliced
1 teaspoon dried oregano

Salad Ingredients
30 yellow cherry tomatoes
30 gooseberries
10 persian cucumbers
5 avocados, diced
2 pounds Maine Lobster meat, cooked and chopped
mint – as needed

Place 230 g (~1.5 cups) of the gooseberries, peppers, tomatoes, lemon and lime juice, balsamic, sugar, salt, garlic, red onions, and oregano in a blender and pulse into a pulp. Strain and reserve.

Cut the gooseberries and tomatoes in half. Cut the cucumbers up into oblique shapes. Toss the Maine Lobster, gooseberries, tomatoes, cucumber, and avocados in the dressing and season with salt.

Garnish with torn mint.