Mexican Lobster Salad

Lobster is still on the menu! This recipe is rooted in the delicious camepchana Madeleine treated me to many moons ago. Goode and Co makes a pile-high version. Mine takes some of the goodness from their recipe. It echoes the same flavor palate with some amendments. 

Cooked lobster chunks are mixed with Clamato, ketchup, fresh chiles, onion, cilantro, parsley, avocado, olives, cherry tomatoes and lime juice. Clamato is a clam and tomato based juice. Use regular tomato juice if it is hard to find. Yes.. there are a slew of ingredients, but the reward is quite something!

MEXICAN LOBSTER SALAD

Serves 4

2 cups cooked Lobster meat

1 tablespoon finely chopped Red Onion

10 pitted Castelveterano Olives

6 Cherry Tomatoes, halved

2 tablespoons chopped Cilantro

2 tablespoons chopped Parsley

1 Red Chile, seeded and chopped

1 Avocado, cubed

1/3 cup Clamato

3 tablespoons Ketchup

10-15 splashes of Tabasco

1 Lime, juiced

Kosher Salt

Ground Black Pepper

Mix all the above ingredients in a large bowl. Stir carefully. Cool in the fridge for 10-15 minutes. 

Serve with toasted pita chips or tortilla chips.

 This salad is a summer delight! A surefire appetite pleaser!

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