Spicy Mexican Lobster Salad

Whether warm or chilled, this salad has some heat from the mix of red chili peppers and dash of cayenne, which compliment the fresh lime and chopped cilantro in the vinaigrette.

An abundance of fresh lobster combined with the basic ingredients packs a satisfying punch. Add in the juicy crunch of fresh jicama and you’ve got a delicious Mexican dish full of traditional flavors!

We recommend serving this with sliced avocado and warmed tortilla chips or crusty French bread; and serve on top of a bed of mild lettuce if serving chilled.

Consider serving this with another favorite here, the lobster macaroni.

Serves 4

Vinaigrette Ingredients:
1/3 cup olive oil
5 tbsp fresh lime juice
Salt and freshly ground pepper, to taste
Dash of cayenne or Tabasco
2 tbsp freshly chopped cilantro

Salad:
1 cup jicama*, peeled and julienned
2 tbsp peanut oil
2 red chili peppers
2 shallots, chopped
2 pounds lobster meat
¼ cup scallions, sliced very thinly
Fresh mild salad greens (for chilled service)

Prepare the vinaigrette by mixing ingredients thoroughly. Pour about a fourth of the vinaigrette over the prepared jicama and set aside. This will keep it from browning.

Heat peanut oil in a large skillet, break chilies in half and add to oil. Add shallots first, then the lobster, being careful not to cool the oil. Cook for about one minute stirring and turning the meat. Do not overcook. Remove from the pan and discard chilies. Toss lobster and shallots immediately in the vinaigrette. Add sliced jicama and scallions and serve at once.

To serve chilled, don't prepare the jicama, but do prepare the vinaigrette and refrigerate. Cook lobster and shallots as indicated but allow to cool. Add to vinaigrette and chill. Before serving, slice the jicama and scallions, add to mixture and serve on leaf lettuce.

*Jicama is a tuber and is known for its crisp, almost sweet flavor. It has a crunchy texture that it doesn’t lose even when cooked. Select them small and young without blemishes, and then peel the brown skin just before serving.