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Ask A Chef: Halifax Chef Shares His Lobster Wedge Salad Recipe

By Lauren Medeiros On

Water Polo’s executive chef Matthew Kelly shares his crisp and refreshing Lobster Wedge Salad recipe. 

Q: My husband and I recently ate at Water Polo on the Halifax waterfront, and the Lobster Wedge Salad was unforgettable. Can you get me the recipe? — CARA, Wolfville, N.S.

A: Chef Matthew transforms humble lettuce into a showstopping dish with succulent lobster and a herbaceous dressing. “The crisp iceberg lettuce, fresh peas and vibrant Green Goddess dressing take the delicate, sweet flavour of the fresh lobster to a whole other level,” he says.

Ingredients


Serves 2

Green Goddess Dressing (batch)

  • 50 mL extra-virgin olive oil
  • 1 bunch tarragon
  • 1 bunch chives
  • 5 sprigs parsley
  • 2 sprigs dill
  • 250 mL mayo (Kewpie preferred)
  • 20 mL fresh lemon juice
  • 20 mL white balsamic vinegar

Pea Fricassée

  • 50 g spring peas
  • 50 g snap peas

Salad

  • 1 lobster tail
  • 1 head iceberg lettuce,
  • cut into 1/2″ wedges
  • 1 tbsp butter
  • Lemon juice, for drizzling
  • Handful tarragon
  • Handful chives, finely chopped

Directions

Make Dressing

  1. To blender add olive oil and herbs. Blend until smooth.
  2. Transfer to bowl and fold in mayo, then stir in lemon juice and vinegar. Season with salt and pepper, to taste. Store in airtight container in refrigerator for up to 4 days.

Make Pea Fricassée

  1. Peel strings off spring and snap pea shells. Bring small pot of water to a boil and add pinch of salt.
  2. Prepare another bowl of ice water and set aside. Boil peas for 1 minute, then remove and place in ice water until assembly.

Poach Lobster

  1. Bring pot of salted water to a boil. Prepare another bowl of ice water and set aside.
  2. Cook lobster tail for 7 to 8 minutes in boiling water, then remove and place in ice water until ready to de-shell.
  3. De-shell lobster tail and slice in half lengthwise.

Assemble Salad

  1. Lay lettuce wedges flat on plate, then generously cover each with 4 tbsp of Green Goddess dressing.
  2. Bring pan to low-medium heat and add butter. Gently heat blanched peas in butter, transfer to small mixing bowl and toss with 2 tbsp of dressing.
  3. Spoon dressed peas on lettuce wedges and place half lobster tails on top. Garnish with drizzle of lemon juice, fresh tarragon and chopped chives.

Written By

Lauren Medeiros

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  • Photographer Natalie Toombs (Matthew’s portrait, dish)
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