Spanish Lobster Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add lobster tails and cook for 12 to 14 minutes until the shells turn bright red and the meat is opaque.

   Tip: Don't overcrowd the pot so the water stays at a rolling boil throughout cooking.

2. 2

   Remove lobster tails with tongs and let cool on a cutting board for about 5 minutes until cool enough to handle.

   Tip: A quick ice bath speeds this up if you're in a hurry.

3. 3

   Cut the lobster meat into bite-sized chunks and place in a large mixing bowl.

   Tip: Use kitchen shears to cut through the soft underside of the shell for easier extraction.

4. 4

   Add the halved cherry tomatoes, diced red onion, roasted red pepper strips, and green olives to the bowl with the lobster.

5. 5

   In a small bowl, whisk together the olive oil, sherry vinegar, minced garlic, and smoked paprika until emulsified.

   Tip: Whisking vigorously for about 30 seconds helps the dressing come together smoothly.

6. 6

   Pour the dressing over the lobster and vegetable mixture and gently toss until everything is evenly coated.

   Tip: Use a gentle hand so you don't break apart the delicate lobster meat.

7. 7

   Stir in the chopped cilantro and season with sea salt and black pepper to taste.

   Tip: Start with less salt since the olives and lobster already contribute saltiness.

8. 8

   Let the salad rest at room temperature for 10 minutes before serving to allow flavors to meld, or chill for up to 2 hours.

   Tip: This salad is wonderful served cool but not ice cold, which keeps the delicate lobster flavor front and center.