Jasper White's Lobster Salad
Adapted from The Summer Shack Cookbook by Jasper White
W. W. Norton & Company, 2007
Photo by Sarah Blackburn
Makes 4 cups, enough for 4 to 6 sandwiches or to serve 4 to 5 as a light main course
1 pound cooked lobster meat or 5 pounds live lobsters
1 small to medium cucumber (4-5 oz), peeled, seeded and cut into ¼ inch dice
½ cup Jasper’s Lobster Mayonnaise or Hellman’s mayonnaise
2 or 3 small scallions, trimmed and thinly sliced
Freshly ground black pepper
Kosher or sea salt if needed
If you are using live lobsters, steam them until fully cooked and allow to cool to room temperature. Crack and remove the meat from the claws, knuckles, and tails. Remove any cartilage from the claws and the intestine from the tail.
Cut the lobster meat into ½- to ¼-inch dice. If using whole lobsters, you can pick all the meat from the carcasses and add it to the meat, or freeze the carcasses for soup or stock.
Place the diced cucumber in a colander and let stand for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber, mayonnaise and scallions in a bowl.
Season with a bit of pepper if needed; it is unlikely that salt will be needed. Cover with plastic wrap and chill for at least 30 minutes before serving.
This recipe appeared in the Summer 2008 issue.