Asian Kale Salad with Warm Buttery Lobster.
Massaged kale salad with a sesame ginger dressing, topped with fresh chunks of warm buttery lobster meat and crispy garlic ginger wontons.
This is not your everyday kale salad. It’s extra special. Because, well,…LOBSTER. And, I had to make you something extra special to celebrate the fresh new look of the blog! Do you like it? Same great recipes, just an updated look. You’ll be seeing a lot more coastal cuisine (…seafood!) around these parts, so stay tuned. Oh, and, if you have any special seafood recipe requests, shoot me an email at [jenny at jennyshearawn dot com.]
Back to the lobster. When was the last time you had a lobster salad? For me, it was last summer. So, way too long ago. I’m not sure why I’ve waited so long, but I guess it’s because most of us think of lobster as a summer thing (or maybe it was because we were juggling a newborn and a very active toddler?…). Or maybe because it’s easier and less messy to eat lobster outside on the picnic table or on the beach during the warm summer months. But, if you do the prep work ahead of time (i.e. cook, crack and remove the meat), there’s no reason you can’t enjoy it year-round. And – here’s a time saving tip: most fish markets and some grocery stores will steam and crack the lobster for you. You just go pick up your steamed lobsters and pluck out the meat. That’s what I did for this salad and it was easy peasy. It took 10 minutes to pluck the meat from two 1 ½ lb lobsters, but that time was well worth it for this Asian Kale Salad with Warm Buttery Lobster.
Yes, I know lobster is a splurge, most of the time, but if you’re like us, we splurge on food that we love. Instead of other material things, we buy the best quality food we can buy. And we buy organic as much as possible. When there’s a special occasion, our biggest splurge is usually on scallops or lobster or oysters or sushi. But we haven’t found a good sushi place on the Cape, so it’s the fresh local seafood we gravitate to.
To make this Asian Kale Salad with Warm Buttery Lobster, you’ll massage the kale. Have you massaged kale before? You’re basically massaging the leaves between your fingers and rubbing the dressing into the leaves to begin to break down the kale, so it’s less tough and easier to eat. You want to massage it until the leaves begin to wilt slightly and become a bit transparent.
After massaging the kale, you’ll toss it with the red cabbage, carrot and cilantro and let it sit for about 30 minutes for the flavors to meld. Then you’ll add the sesame seeds, toss the salad, add the wontons and warm buttery lobster meat and scallions (that you’ll lightly sauté before placing a top the salad). You don’t have to warm your lobster … but, since we’re not yet into the warm weather, I like a bit of warm in my salad (like in this warm farro salad), so lightly sautéing the lobster in butter with the scallions is highly recommended.
Those crunchy garlic ginger wontons? Addictive. But add them, they’re SO good.
If you’re short on time, use these time saving tips for this salad:
• Instead of making your own dressing, use your favorite sesame ginger vinaigrette
• Get your lobster steamed and cracked for you (we did this)
• Serve the lobster and scallions as is, versus warmed in butter
Don’t like lobster? Use shrimp or scallops. Not a seafood fan? Go with grilled chicken.
Hope you enjoy this salad … and the fresh new look of the website!
Here’s how to make this Asian Kale Salad with Warm Buttery Lobster.
Asian Kale Salad with Lobster
- 3 Tablespoons canola or olive oil
- 3 Tablespoons seasoned rice vinegar
- 1/2 Tablespoon toasted sesame oil
- 1 Tablespoon soy sauce use low sodium, if preferred
- 1 Tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 12 oz bag chopped kale stems removed
- 4 oz shredded red cabbge 1/2 of an 8 oz bag
- 1 shaved carrot
- 1 cup cilantro, roughly chopped stems and leaves
- 1 Tablespoon salted butter
- 1 bunch scallions trimmed and thinly sliced
- 2 1 1/2 lb lobsters, meat cooked and removed
- 2 Tablespoons toasted sesame seeds*
- 1 cup garlic ginger wonton strips we use Fresh Gourmet brand
Combine all salad dressing ingredients in a mason jar or salad dressing bottle. Shake or whisk well to combine. Place kale in a large salad bowl. Pour dressing over kale and using your hands, massage the kale for 5-10 minutes until the leaves begin to wilt and become a bit transparent. Basically, you’re breaking down the leaves by rubbing them between your fingers. Add the red cabbage, carrot and cilantro to the kale, toss and let it sit for about 30 minutes for the flavors to meld.
In a medium saute pan, heat butter. Add scallions to the butter and saute 1-2 minutes until fragrant. Add lobster to the pan and saute just until warmed through.
Add the toasted sesame seeds to the salad, toss. Then top the salad with the crunchy wontons and warm lobster meat and scallions.
*Toast sesame seeds in a dry skillet for 3-5 minutes until they become fragrant and are lightly browned. Keep a close eye on them so they don’t burn.
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