Made with lobster meat, mayonnaise, fresh parsley, Dijon mustard, shallots, capers, lemon juice, salt, black pepper
Time: under 30 minutes
Blue Point Grille Lobster Salad
Lobster-Shrimp Seafood Salad
Made with lemon juice, cooked lobster meat, medium shrimp, fennel, green or yellow bell pepper, red bell pepper, plain yogurt, mayonnaise, sweet onion, parsley
Time: under 30 minutes
Asian Cold Lobster Salad
Made with green onions or chives, spiny lobster, fresh cilantro, lettuce, oil, garlic, rice vinegar, soy sauce, sesame seeds
Time: under 30 minutes
Caribbean Lobster Salad
Made with pineapple chunks, frozen rock-lobster tails, salt, Italian-style salad dressing, mayonnaise, soy sauce, black pepper, cayenne pepper, fresh pineapple
Method: stovetop
Time: 30-60 minutes
Lobster Martini Salad With Dry Vermouth-Olive Vinaigrette
Made with Dijon mustard, olive oil, dry vermouth, salt and pepper, shallots, martini olives, avocado, lemon, lime
Time: under 30 minutes
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Lobster Salad Nicoise
Made with avocado, tomatoes, red onion, nicoise olives, salt, black pepper, croutons, baby lettuces, mustard
Time: under 30 minutes
Spago's Lobster Cobb Salad
Made with balsamic vinegar, sherry vinegar, walnut oil, vegetable oil, salt, black pepper, bacon, hard-boiled eggs, haricots verts
Method: stovetop
Time: 1-2 hours
Classic Lobster Salad
Made with lettuce, dry sherry, mayonnaise, lobster meat, French salad dressing, celery
Time: 30-60 minutes
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.