08/10/2026
Peak new-shell lobster season meets a light, citrusy summer salad.
🦞 Steam a 1-1.25 lb new shell lobster 12-14 min in salted, lemon-boiled water until bright red
🍋 Crack, chop the meat, toss with sliced red grapefruit, mint, cilantro, chopped peanuts
🥄 Dress with ginger, monkfruit sugar, fish sauce, rice wine vinegar, lime juice + zest
🍚 Fry rice paper sheets in hot oil (325-350°F) for 2-3 seconds until crisp — serve as chips on the side
Full ingredient list below and method in the video:
Lobster and grapefruit salad:
•2 soft shell lobsters (1 to 1.25-pound lobster)
•1 red ruby grapefruit
•handful mint leaves
•handful cilantro
•1.5 tbsp roasted peanuts (chopped)
•1 lime
•1 lemon
•Thai chili (optional)
•5 sheets of paper
•neutral oil for frying
For the dressing
•1/2 tsp ginger (finely zested, or use microplane)
•1 tsp monkfruit sugar
•1 tsp fish sauce
•1/2 tsp rice wine vinegar
•1 small lime (juice and zest)
Steam new shell lobster:
-Fill a large pot with 3 inches of water, a tsp sea salt and slice a whole lemon. -Bring to a boil.
-Place the live lobsters into the pot (or a steamer basket) headfirst. Cover securely.
-Steam a 1 pound to 1.25 pound new shell lobster for 12 to 14 minutes (adding an extra 2 minutes for a 1.5-pound lobster)
-Ready when the shell turns bright red and take them out of the pot to cool
For the lobster grapefruit salad:
-Once cool enough to handle, crack open the lobster and get the meat out
-Cut into bite size pieces (don’t add the roe or anything from the head)
-Slice red grapefruit
-Combine with dressing, herbs and peanut in a bowl
Rice Paper Chips:
-Heat about 1/2 cup of neutral oil over medium-high heat (around 325°F to 350°F)
-Drop the pieces in one at a time. They will puff up and crisp in just 2 to 3 seconds.
-Remove them immediately and place
on a cooling rack
