Lobster Salad with Melissa’s Chia Seed Dressing (recipe below) on a bed of my backyard greens! Last Friday Night, the weather was fantastic, so we decided on a spontaneous sunset dinner on our boat Blue Pearl in Smith’s Cove, East Gloucester. I harvested a variety of greens from my garden and pulled together a lovely baby spinach and red leaf lettuce salad. We packed up the salad and some shucked lobster meat which was kept on ice and headed out!
First shuck cooked lobsters and chill in the refrigerator.
This is my Gloucester greens garden. I added shredded carrots, cranberries, tomatoes, and a fantastic poppyseed dressing.
Melissa’s Chia Seed Dressing for Lobster Salad on Backyard Greens
1 1/2 cups sugar
2 tsps. dry mustard
2 tsps. sea salt
2/3 cup vinegar
3 Tbsps. onion juice
2 cups olive oil
3 Tbsps. Chia Seeds
Blend in mixer or blender at a low speed. First, combine sugar, seasonings, vinegar, and onion juice (grate an onion and squeeze out juice) and blend for a few minutes.
Gradually beat in oil as if you were making mayonnaise. When thickened, beat in Chia Seeds. Chia seeds are filled with protein and are similar to poppy seeds. You can substitute poppy seeds if Chia Seeds are unavailable.