Sustainable Seafood Recipe Contest Winner: Megan Waldrep
Quick & Easy Lobster Salad You Can’t Mess Up
By Megan Waldrep
Steamed lobster tails
Chives, finely chopped for garnish
Steam lobster tails in 1 inch of water for 5-6 minutes, then carefully cut open (Here’s how to cut open a lobster tail safely: About 2 inches from top of tail, press a sharp knife tip firmly until you crack the outer shell. Puncture the knife all the way through the lobster, then lever it down towards the cutting board. Turn the tail around and repeat. Splay open your lobster tail and remove from shell.).
Chop lobster to your preferred size and place in a mixing bowl.
Chop purple onion into bits. I did about a 1/4 of an onion because the flavor goes a long way. (But no judgment! Do what you like!)
Chop enough romaine salad to make you happy.
Dollop or squirt your favorite mayo. Eye it. You’re the boss here.
Pinch of salt
Pepper to your liking
Dash Worcestershire sauce. I’d start with about 5 shakes, then add to taste.
Squeeze lemon wedge. I use a 1/8 wedge or the size you’d get with a glass of iced tea. Up to you.
Mix all together, then place atop a bed of chopped romaine lettuce.
Garnish with chives
Before you dive in, take a picture to post on social media or send to family and friends to show off your skills!
Pat yourself on the back. You just made a sustainable seafood meal in under 15 minutes.
Where was the seafood purchased or caught? The spiny lobster was caught off the coast of Santa Cruz Island by my fiancé, Chris Dabney, who is a second-generation lobster fisherman in Santa Barbara..
Why did you select this particular seafood for your recipe? Lobster seems to have a lot of pretension around it. Many people think of white tablecloths when it comes to a lobster dinner. I wanted to showcase a simple recipe that is obtainable, supports our local fishermen, and is easy enough for kids to enjoy making too! (Also, I’m not particularly eager to cook. I love this recipe because exact measurements aren’t necessary; it can work for crab, shrimp, and most fish as well; and it takes less than 15 minutes to whip up! It’s a simple recipe that makes you feel accomplished while creating a memorable meal that will have people saying, “How did you make this? May I please have some more?”)
How was your seafood raised or caught and what makes it sustainable? It was caught locally, and what makes it sustainable is that it was delivered right off the boat to my home. Compared to other seafood, the process from boat-to-table means traceability and low impact on the environment.