Lobster Salad Stuffed Sweet Peppers

Imagine a fine balance of fresh lobster, sweet pimientos del piquillo peppers, roasted bell pepper, a touch of zesty lemon citrus and the smoothness of cream cheese coming together in a salad? This is fantastic as a first course, to pass around as an appetizer--even for football Sundays! We recommend preparing these stuffed sweet peppers the day before and chilling them in the fridge.
This is not only quick to prepare, but the lobster salad alone can bring out the creative chef in us all. Think lobster rolls, grilled endive spears, even stuffed tomatoes! What about wraps or bruschetta? The list goes on and on!

Serves 16
16 pimientos del piquillo, drained, or freshly roasted sweet peppers* (tops cut off)
Chopped fresh parsley for garnish
Lobster Salad
8 ½ oz/240 g lobster meat, patted dry
1 red bell pepper, broiled, peeled and chopped
2 tsp fresh lemon juice
Scant 1 cup cream cheese
Add salt and freshly ground pepper, to taste
*Alternately, roast 16 of the long, sweet Mediterranean variety peppers, not capsicums.

First make the lobster salad. If using live lobster, begin by by boiling, removing from the shell, and chilling. Using half the lobster meat, place it in a food processor with the prepared bell pepper, 1 ½ tsp of the lemon juice, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Flake and stir in the cream cheese and remaining lobster meat. Taste and add extra lemon juice, if required.
Pat the pimientos del piquillo dry and scoop out any seeds that remain in the tips. Use a small spoon to divide the lobster salad equally between the pimientos, stuffing them generously. Arrange on a large serving dish or individual plates, then cover and let chill until required. Just before serving, sprinkle the stuffed pimientos with fresh-chopped parsley.
An alternative option for this is to use the meat from fresh King crab legs instead of lobster.

Marinated Lobster, Avocado and Corn Salad

This unusual salad, perfect for passing at a barbeque or dinner party, combines marinated lobster meat with a colorful corn and bell pepper salad. The final addition of tomatoes and thinly sliced avocado make it a filling and healthy salad that could be a served as a light meal. Serve with fresh French bread and all at the table will be asking for the recipe!
Our favorite part of this recipe is that two of the three steps can be completed a day before, leaving a small amount of final serving preparation for the day of and maximizing the time you spend with your dinner guests.

Serves 8
Marinated Lobster with Chives
1 tbsp Dijon mustard
3 tbsp fresh lemon juice
3 tbsp chopped fresh chives
Add salt and freshly ground pepper, to taste
½ cup olive oil
1 lb fresh-cooked lobster meat

In a medium-sized bowl, whisk together the mustard, lemon juice and chives. Add the oil in a thin stream, whisking constantly until mixture is emulsified.
Add the lobster meat to dressing and toss to coat well. Cover and chill for 1 to 24 hours, stir occasionally.
Consider substituting the fresh-cooked lobster with fresh shrimp. To do so, shell and devein, then cook shrimp in a large saucepan of boiling water for 1 minute, or till pink, and drain.

Corn and Bell Pepper Salad
2 tbsp olive oil
2 cups fresh corn cut from the cob (or 2 cups canned/frozen corn)
½ cup diced green bell pepper
1 large clove garlic, minced
¼ tsp ground cumin
Add salt and freshly ground pepper, to taste
2 green onions, thinly sliced
1 tsp fresh lemon juice, or more to taste

In a large skillet, heat oil and add corn, bell pepper, garlic, cumin, salt and pepper. Cook over medium heat for 3 minutes. Stir in green onions and cook for 1 minute, then stir in lemon juice and remove from heat.
Transfer salad to bowl and cool to room temperature. May be refrigerated for 1 day. Bring to room temperature before serving.

Finally Assembly
1 lb tomatoes, seeded and chopped
¼ tsp sugar
1 tbsp olive oil
Add salt and freshly ground pepper, to taste
2 avocados
2 tbsp lemon juice
Springs of parsley, for garnish

In a bowl, toss tomatoes with sugar, olive oil, salt and pepper; set aside for 20 minutes.
Meanwhile, peel avocados and halve lengthwise. Thinly slice each half crosswise and fan them attractively on a service platter. Sprinkle with lemon juice to keep from browning.
Remove the lobster from the dressing with a slotted spoon and arrange in the center of the platter. Reserve chive dressing.
Arrange corn-pepper salad and tomato mixture decoratively on the platter; garnish with parsley sprigs and pass chive dressing separately.

Lobster in Lemon Curry

This is a unique recipe for many do not venture to pair curry with lobster. The mix of the traditional curry flavors with the fresh lemon keeps the dish from being too heavy. This is a quick meal that we suggest you parboil the live lobster to prepare for, and we recommend serving this with fresh steamed pilau rice, a citrus chutney, and either chapati or naan.

Serves 6
¼ cup freshly squeezed lemon juice
1/3 cup cider vinegar
1 tsp cumin
1 tsp tumeric
¼ tsp cayenne pepper
¼ tsp black pepper
1 ½ pounds lobster meat (can substitute with crab meat)
1 tbsp vegetable oil
2 tbsp finely minced fresh ginger
1 tbsp finely minced garlic
1 cup finely chopped onion
6 medium tomatoes, seeded and coarsely chopped
2 tsp honey
2 tsp dark molasses
3 tbsp finely shopped cilantro
1-3 tbsp seeded and minced green chile

In a medium-sized bowl, combine lemon juice, vinegar cumin tumeric, cayenne and black peppers. Add the lobster meat and allow it to marinate for about five minutes.

In a large heavy skillet, heat oil over moderate heat. Quickly add ginger, garlic and onion. Stir-fry for 7 to 8 minutes.

Drain the lobster marinade into the skillet, add tomatoes, and cook for 3 minutes. Stir in the honey, molasses and cilantro. Add the lobster and stir. Sprinkle green chile on top; partially cover the skillet and cook over medium heat for approximately 3 to 4 minutes.

Serve immediately accompanied by steamed rice and curry condiments.

Lobster, Egg and Potato Salad

Summer is winding down and potato salad is usually reminiscent of barbecue, long and warm nights, and beach time! However, here is a recipe that is fantastic year round, and can be served as a side dish at any meal, even in the holiday season.
The fresh parsley and shallots mixed with the white wine vinegar keep this light, but the lobster makes it satisfying and decadent.

Serves 4
12 oz/350 g new potatoes, unpeeled
1 hard-boiled egg, cooled and shelled
3 tbsp olive oil
1 ½ tbsp white wine vinegar
4 oz/115 g cooked, cooled lobster meat (or substitute with shrimp)
2 shallots, finely chopped
1 tomato, peeled and diced
2 tbsp chopped fresh parsley
salt and pepper

Cook the potatoes in a pan of lightly salted boiling water for 10 minutes, then remove from the heat, cover, and let stand for 15-20 minutes, or until tender.

Meanwhile cut the egg in slices, then cut each slice in half. Whisk the olive oil and vinegar together in a bowl and season to taste with salt and pepper. Spoon a little of the vinaigrette into a serving dish to coat the base.

Drain the potatoes then peel and thinly slice them. Place half the slices over the base of the serving dish and season to taste with salt, then top with half the lobster meat, half the egg slices, and half the shallots. Pour over half the dressing. Make a second layer with the remaining potato, lobster, egg and shallots, then our over the remaining dressing.

Top the salad with the tomato and parsley and cover with plastic wrap and let stand in a cool place for 1 to 2 hours before serving.