Fried Maine Lobster Salad

By: The Culinary Institute of America

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Food Network star, and chef at Pearl Restaurant in Rockland Maine, Chef Michele Ragussis, shows us how to make a summer vegetable salad topped with beer-battered Maine lobster tail with chipotle aioli.

Yield: 1 Generous Portion


Bow tie/shells pasta, cooked

1 cup

Lobster meat, blanched

3-4 oz.

Lobster coral, if you have it

1 Tbsp.

Celery, sliced on the bias

1 oz.

Onion, Spanish, sliced thinly

2 oz.

Scallions, sliced on the bias

1 ea.

Grape tomatoes, halved

5-6 ea.

Basil, chiffonade

2 Tbsp.

Salt and ground black pepper

to taste

Parmesan, grated

as needed

White wine

¼ cup

Lobster stock, reduced

¼ cup

Heavy cream

1/3 cup

Butter, whole

as needed

Olive oil

as needed

Italian parsley, chopped, for garnish


Sauté the celery and onion in a little whole butter and olive oil.

Add the tomatoes, lobster coral and break it up so it will color evenly.

Add the stock, wine, and cook to reduce to about half.

Add the pasta, basil, cream, and seasoning and bring to a boil, reduce to a simmer, then add the lobster and cook 1 minute.

Add the cheese to tighten to your desired consistency, plate it and sprinkle the parsley or any herb you desire.

Note: You may choose any pasta, but the bow ties are great as they grab the sauce. Small shells hold the sauce.

Recipe courtesy of Chef Wilfred Beriau, former culinary instructor at Southern Maine Community College