[Photo by Keller + Keller] Eat This. In the event that you have yet to read or hear about the Lobster Salad at Loaves & Fishes in Sagaponack, then it likely will surprise you that their Lobster Salad costs $100 per pound. No, you did not read that incorrectly, the Lobster Salad costs 100 American Dollars. Makes you sorta wonder what is it exactly that they are putting in their lobster salad? Perhaps gold shavings with trio of platinum, diamonds, and rubies sprinkled atop? This price may be steep for some, therefore today's While Lounging Poolside recipe, courtesy of Food & Wine Magazine, is for a cold Lobster Salad. Ingredients and directions below:
Two 1.5 lb lobsters
1/2 c. peas
1/4 c. extra-virgin olive oil
2 1/2 tbs. fresh lemon juice
1/2 c. thinly sliced celery
1 tbs. coarsely chopped basil
1 tsp. finely grated lemon zest
Freshly ground white pepper
Bring a large pot of water to a boil. Salt the water. Carefully add the live lobsters, cover and cook over high heat until they're bright red, 6 to 8 minutes.
Using tongs, transfer the lobsters to a bowl and let them cool slightly. Remove the rubber bands from the claws.
Crack the claws and knuckles and remove the meat.
Using scissors, slit the tail shells and remove the meat. Remove the dark intestinal veins from the tails. Cut the lobster meat into 1/2-inch pieces.
In a small saucepan of boiling water, cook the peas until tender, about 2 minutes; drain well.
In a bowl, mix the olive oil, lemon juice, celery, basil and lemon zest.
Add the lobster and peas, season with salt and white pepper and toss.
Mound the lobster salad on plates and serve.