Lobster Salad ロブスターサラダ

For the Valentine’s day dinner, we had “Surf-and-Turf” from what we had in the freezer; the meat from a package of several frozen lobster tails (we do not know where we bought them) and frozen filet mignon (from Omaha steak). I initially, thought the lobster tails which were out of the shell were raw and was going to sous vide both the lobster and the steaks. But once we thawed them, it became obvious that the package contained cooked lobster tails and several cooked pieces of claw meat. So the only thing I had to sous vide were the steaks which I then seared and covered with a port wine sauce I made. I sauteed the lobster in butter with fresh tarragon from the inside garden we have at the window and lemon juice. Both the steak and lobster were quite good. Nonetheless there was quite a good amount of lobster left over; about 4 tails and several pieces of claw meat. So, the next evening, I made this lobster salad. This was remarkably good despite the fact the ingredients were pre-cooked, frozen, thawed and cooked again. We added arugula from the window garden and skinned Campari tomatos.

Ingredients:
Cooked lobster tails (about 4) and several pieces of lobster claw meat.
1 tbs unsalted butter 
2 tsp lemon juice

1 Campari tomato, skinned and halved (optional)
Arugula (from the window garden, optional)

Dressing:
1 stalk of celery, strings removed, finely diced
2 tbs mayonnaise
 lemon juice from 1 lemon (I used Meyer lemon) and lemon zest
One scallion, finely chopped and soaked in water for 5-10 minutes, drained and moisture squeezed out
Salt and pepper to taste

Directions:
Mix the ingredients for dressing and set aside
Melt the butter in a frying pan on medium heat
Sauté the lobster for a few minutes until warmed up
Add the lemon juice and remove from the heat and let it cool down for a few minutes
Dress with the dressing and serve with the tomatos and arugula

The cooked and frozen lobster was not of the best quality but this tasted really good. It was a good decision to sauté  the lobster in butter and add lemon juice. The dressing worked well with nice crunchy celery and lemony flavors.