Leftover lobster might be an oxymoron, but on a recent trip to Maine we brought back several live lobsters. After boiling them all, we had WAY more than our small collection of neighbors-who-were-free-at-the-last-minute-for-an-impromptu-lobster-feast could finish.
With the remaining meat, we whipped up this recipe with some ingredients freshly harvested from the garden.
A crunchy twist on a summertime classic
1 lb. cooked lobster meat, cut into ½″ chunks
½ cup mayonnaise
1/4 cup chives (may throw in blossoms as well if you have them)
1/2 lb. radishes, thinly sliced
Kosher salt and freshly ground black pepper, to taste
- Total Time: 10m
In a large bowl, gently stir together lobster, mayonnaise, chives, radishes, salt, and pepper.