GORDON RAMSAY RECIPES

The perfect light summer salad, made with sweet summer corn, grape tomatoes, garden herbs and chilled steamed lobster. Serve this for two as a main dish salad or for four as a first course as pictured here.

I revived this one from the archives since this is the perfect time of year to make it. August is a great time to buy lobster here on Long Island,
I can usually get great specials from my local Lobster farm. And the
best part about buying my lobster from a lobster farm is that they also
steam it for me at no extra cost. It’s not that I can’t cook my own
lobster, it’s just that if given the choice, I’d rather not. If you
don’t have that luxury, here is a great video from Fine Cooking^[1] that shows you how to do it.

Swap It Tip: If you don’t live near the coast and don’t have access to live lobster, you could use lump crab meat, cooked shrimp or even imitation crab instead.

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes
gordon-ramsay-recipe.com
Servings: 2 as main course • Size: 1/2 of recipe • Old Points: 7 pts • Points+: 9 pts
Calories: 349 • Fat: 10.4 g • Protein: 39 g • Carb: 25.5 g • Fiber: 3.7 g • Sugar: 3.5 g
Sodium: 668 mg (without salt)

Ingredients:

2 medium ears of corn
12 oz cooked, chilled lobster meat (yield from 2 – 1-1/2 lb lobsters)
1 cup grape tomatoes, sliced in half
1 tbsp chopped chives
juice of 1 large lemon
4 tsp olive oil
salt and fresh cracked pepper to taste
8 Boston lettuce leaves, rinsed and dried

Directions:

Cook corn in boiling water for about 4-5 minutes; set aside to cool. Cut kernels of the husk and place in a large bowl.

Chop chilled lobster meat from tails and claws into large bite sized chunks; add to the bowl. Add tomatoes, chives, lemon juice, olive oil, and salt and fresh cracked pepper to taste; toss to combine,

Place lettuce leaves on two plates. Top each plate with lobster salad and enjoy!

References

^{^} Fine Cooking (www.finecooking.com)

Incoming search terms:

Hot and cheesy imitation crab and artichoke dip, serve this with baked chips and you have the perfect appetizer for a party.

My husband was craving an imitation crab meat salad and we made the mistake of going food shopping hungry… at a wholesale store no less, so we came home with 3 lbs of imitation crab meat!

What to do with all that imitation crab? I decided to make a hot dip with it using ingredients I had on hand.

I can see using a good light Swiss, such as Jarlsburg or a light mozzarella instead of cheddar, but all I had was cheddar and I thought it was fine.

This is large enough to feed a crowd. If you don’t want as much, you can certainly make half or freeze half for later. Make this a day ahead, then pop it in the oven before you are ready to serve. Let me remind you, this is a dip, so the serving size is 1/4 cup which I think is pretty average knowing people will pick on other stuff. Only 2 points plus per serving, I had to double check and see if I was wrong!

I tried this with pretzel thins, baked lentil chips (pictured here), baked corn chips.. it was great with all. Use what you like, and if you prefer to use real lump crab, go for it! You can even sprinkle some panko on top before baking… I would have but didn’t have any.

Hot and Cheesy Crab and Artichoke Dip
gordon-ramsay-recipe.com
Servings: 16 • Size: 1/4 cup dip • Old Pts: 2 pts • WW Points+: 2 pts
Calories: 78 • Fat: 4 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g
Sodium: 427 mg

Ingredients:

14 oz can artichoke hearts packed in water, drained (8.5 oz dry wt)
1 lb crab meat, imitation or lump
2 tbsp chives
6 tbsp reduced fat sour cream (or Greek yogurt)
6 tbsp light mayonnaise (Hellman’s)
1/3 cup parmesan cheese
3/4 cups shredded reduced fat sharp cheddar cheese
1 – 2 tsp tabasco sauce
1 tsp lemon juice

Directions:

Preheat the oven to 400°.

Drain the artichoke hearts and chop fine. Chop the crab meat fine. Add them to a medium bowl and add remaining ingredients. Mix well using a rubber spatula, then transfer into a shallow baking dish.

Bake until the cheese is melted and the top becomes golden, about 30 minutes. Serve hot with baked chips.

Makes 4 cups.

Tag: lump crab recipe gordon ramsey

Chilled Lobster Salad with Sweet Summer Corn and Tomatoes

References

Incoming search terms:

Hot and Cheesy Crab and Artichoke Dip