Warm Lobster Salad #FishFridayFoodies

The Fish Friday Foodies are kicking off the year by sharing lobster recipes.

It's time for the first Fish Friday Foodies' 2023 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. And this month, I am hosting. I asked the bloggers to share recipes for lobster. Here's the line-up...

• Keto Lobster Scrambled Eggs by Sneha's Recipe

• Lemon Ricotta Lobster Ravioli by Food Lust People Love

• Lobster Tacos by A Day in the Life on the Farm

• Spicy Lobster Bao by Karen’s Kitchen Stories

• Surf and Turf (Grilled Steak and Lobster) by Palatable Pastime

• Warm Lobster Salad by Culinary Cam (you're here)

Lobsters on the Plate

Looking back through my posts, I have made several different lobster preparations. Here are just a few.

In 2018, I shared Steamed Lobster Tails en Papillote for an easy Valentines' dinner. When the #ItalianFWT writers paired wines from Friuli, in 2015, I posted a Roasted Lobster with Pesto. And recently, I had A Lobster Roll Style Debate: Maine vs. Connecticut.

Warm Lobster Salad

But for today's event, I am giving you a warm lobster salad that can be both a decadent early course or a smaller main dish along with some other offerings.

Ingredients

• 1 lobster tail per person

• olive oil

• freshly ground sea salt

• freshly ground pepper

• 1 leek, trimmed and sliced into thin coins

• 1-2 handfuls of greens per person

• balsamic vinegar for drizzling

Procedure

Preheat the oven to 350 degrees Fahrenheit. Using kitchen shears, cut each lobster tail down the back, stopping at the last segment before the tail piece. Bend back the tail until you hear a loud crack. Slip a knife between the meat and the bottom membrane, freeing tail meat from the shell. Pull the meat up and over the shell, closing the shell shut beneath it. The tail meat, then, piggybacks on top of the shell.

Coat the lobster meat with a generous coating of oil and sprinkle with salt and pepper. Bake for 1-2 minutes per ounce of weight, if fresh. It might take longer if the tail is frozen.

Soften leeks in a splash of olive oil. Add baby kale - or greens of your choice - and cook till just wilted. Season with freshly ground sea salt and freshly ground pepper.

Plate the greens and place the lobster on top. Add a drizzle of your favorite balsamic vinegar. Sprinkle with more salt and pepper, if desired.

Well, that's a wrap for the 2023 #FishFridayFoodies kick-off event. We'll be back next month when the group shares Seafood in Pastry recipes with Stacy of Food Lust People Love at the head. Stay tuned!