Lobster Salad

Bernie's Maine Lobster Salad



This is a great recipe to make to your own taste...we've included ingredients and ratios, but you can customize it to your liking. We sell lobster meat by the pound if you don't want to cook one.
Lobster meat (cooked)
minced onion (or scallion)
finely chopped celery
mayonnaise
fresh lemon juice
Tabasco sauce

Put lobster meat into a bowl, add just a wee bit of minced onion, a bit more of the finely chopped celery. Add the amount of mayo you like and a little lemon juice until the the mixture has a consistency you like. Add a dash of Tabasco.

Serve on a toasted, buttered hot dog bun with some nice lettuce. Nothing could be finer!

 

Octopus Salad

1 cnt 4 lb. octopus, fresh or frozen Spanish

1 T finely chopped Italian parsley

1 small purple onion, sliced thin then chopped in 1 inch lengths

2 med tomatoes cut into 1 inch cubes (if not in season use 1 box of cherry or grape tomatoes sliced in half)

Vinaigrette

1/2 cup olive oil

1/2 t dijon mustard

1/2 t honey cup mustard

2 T rice wine vinegar

Juice from 1/2 lemon

1/2 t dried oregano

1/2 t dried basil

1 t red pepper flakes

Boil octopus over med. heat for 45 min. (have pot partially covered so water won’t overflow)

Remove octopus and when cool enough to handle, slice into 1 inch pieces

The head is a little tougher than the legs so slice into thin small 1 inch lengths

Combine octopus with onion and tomatoes in a large bowl

Gently stir in vinaigrette until lightly coated

Serve garnished with chopped Italian parsley