Easy Summer Lobster Salad-the Sonoma Diet Way

Happy Thursday Fellow Foodies!

My favorite foodie cousin asked for a recipe for lobster today that would comply with the new "Sonoma Diet". Here is what I gave him. Happy Cuisine!

Dice one peeled and pitted mango, mince 1/4 of a red onion, mince ½ to 1 green jalapeño (depending on you spice tolerance), chop a few mint leaves, squeeze in the juice of ½ a lime , and 2 Tbs shredded coconut (optional). Mix it all together and allow the mixture to sit for a few minutes.

Meanwhile, cook your lobster until done (steam it like the New Englanders do it-see below!!!).  Remove meat from the lobster, cut into 1 inch chunks, toss into the mango mix, and serve on butter leaf lettuce with extra veggies of your choice.

 

You may need to adjust in a pinch of salt. It's hard to tell until after you put it together as lobster has its own natural brininess.

 

Directions for Steamed Lobsters

To steam live lobster: Fill pot so that water comes up sides about two inches. Add 2 tablespoons of salt for each quart of water. If you have sea salt-even better. Bring the water to a rolling boil, and put in lobsters, one at a time. ( Feel free to use a steaming rack to place the lobsters on or just add directly to the pot.) Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time.

Steam a lobster for 8 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. See chart below for approximate cooking times. Regulate the heat if the froth starts to bubble over.

Steaming Lobster-Cooking Times

Lobster Weight: Cooking Time
1-1/4 lbs. 7-8 minutes
1-1/2 lb. 8-10 minutes
2 lbs. 11-12 minutes
2-1/2-3 lb. 12-14 minutes
5 lb. 20-22 minutes

Lobsters are done when the outer shell is bright red and when the meat is white, not opaque. Again, DO NOT overcook your lobsters. Carefully remove lobsters from the pot with tongs. Be careful, they are very hot. Note: Your lobsters will continue to cook a little after you take them out of the pot. To stop the cooking process, place your steamed lobsters in a bowl of ice before cracking.