Equipment
Ingredients
Lobster
- 3 lobster tails, raw, shell-on
- 3000 ml water
- 30 g salt
Vegetables
- 300 g green cabbage, finely shredded
- 100 g red cabbage, finely shredded
- 80 g carrot, julienned or grated
- 2 scallions, thinly sliced
Citrus Dressing
- 120 g mayonnaise
- 15 ml lemon juice, freshly squeezed
- 10 ml apple cider vinegar
- 10 g dijon mustard
- 5 g sugar
- 2 g celery seeds
- 1 g black pepper, freshly ground
- 5 g fresh chives, chopped
Nutrition (per serving)
Method
Bring the water and salt to a rolling boil in a large stockpot. Prepare a large bowl filled with ice and water nearby to stop the cooking process later.
Add the lobster tails to the boiling water. Reduce heat to a simmer and cook for 6-8 minutes, or until the shells turn bright red and the meat is opaque. The internal temperature should reach 60°C (140°F).
Immediately transfer the lobster tails to the prepared ice bath. Let them cool completely for at least 5 minutes to arrest carry-over cooking.
While lobster cools, combine the mayonnaise, lemon juice, apple cider vinegar, Dijon mustard, sugar (if using), celery seeds, and black pepper in a small bowl. Whisk until smooth and creamy.
Remove the lobster meat from the shells using kitchen shears to cut down the back of the tail. Chop the meat into generous bite-sized chunks (approx 2cm pieces).
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, sliced scallions, and chopped lobster meat.
Pour the dressing over the cabbage and lobster mixture. Toss gently but thoroughly to ensure every ingredient is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly. Garnish with fresh chives before serving.
Chef's Notes
- To ensure the most tender lobster, you can detach the meat from the shell before cooking and poach it gently in butter (butter poaching), though water poaching keeps the dish lighter for summer.
- If you have time, toss the shredded cabbage with a teaspoon of salt and let it drain in a colander for 20 minutes before dressing. This removes excess moisture and keeps the slaw crunchy longer.
- Do not dress this slaw more than 2 hours before serving if possible; the acid in the dressing will eventually make the lobster meat mushy.
- For an authentic coastal flavor, add a pinch of Old Bay seasoning to the dressing.
Storage
Refrigerator: 2 days — Best consumed within 24 hours as cabbage releases water and dressing thins.
