You are here

Lobster and Artichoke Salad

  Refrigerated egg product 1 Tablespoon, thawed (Or Frozen)
  Dijon style mustard 1 Tablespoon
  White wine vinegar 1 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Finely chopped shallot 2 Tablespoon
  Snipped fresh chives 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Canned artichoke hearts 14 Ounce, drained and halved (1 Can)
  Cooked lobster meat 12 Ounce, cut into 1-inch pieces
  Bibb lettuce head/Green / red leaf lettuce 1
  Hard-cooked eggs 4 , cut into wedges
  Snipped fresh parsley 2 Tablespoon

1. In a food processor bowl or blender container combine the egg product, Dijon-style mustard, and wine vinegar. Cover and process or blend till combined. With the processor or blender running slowly, add the olive oil in a thin steady stream, stopping and scraping the sides of the bowl or container as necessary.
2. Transfer the dressing to a medium mixing bowl. Stir in the shallot, chives, salt, and white pepper. Add the artichoke hearts and cooked lobster meat, tossing gently to coat. Cover and chill for 1 to 24 hours.
3. To serve, line a large platter with lettuce leaves. Arrange the lobster mixture atop. Add the egg wedges, sprinkle with the parsley, and, if desired, garnish with the Greek black olives.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1959 Calories from Fat 1205

% Daily Value*

Total Fat 138 g211.7%

Saturated Fat 22.7 g113.5%

Trans Fat 0 g

Cholesterol 1213.7 mg404.6%

Sodium 2815.5 mg117.3%

Total Carbohydrates 64 g21.3%

Dietary Fiber 27 g108.1%

Sugars 10.5 g

Protein 122 g245%

Vitamin A 342.6% Vitamin C 198%

Calcium 70.1% Iron 87.2%

*Based on a 2000 Calorie diet

Lobster And Artichoke Salad Recipe