Lobster Salad

Name: Kelly McClay

Title: Dean, Academy of Culinary Arts


  • 2 Lobster tails, 4 oz. each
  • 1 Jalapeno
  • ¼ C. Mayonnaise
  • 1 ear Corn, cooked
  • 2 Tbsp. Red pepper, diced
  • 1 tsp. Seafood seasoning
  • White wine
  • Lemon juice

Method of Preparation:

  1. Poach lobster tails in water and seafood seasoning with small amounts of white wine and lemon juice.
  2. Remove lobster tail, split and dice meat.
  3. Add shell back to poaching liquid and reduce until almost dry.
  4. Mix corn, peppers and lobster with mayo and two teaspoons of cooking liquid.
  5. Serve on a cracker, crustini or phyllo tartlet.