@ChowDownBob &
@The Late Night Gourmet
Firstly, the European Lobster is from the family of Homarus Gammarus . Nephropsidae .. And the most renowned species is the Homard Bleu, The Blue Lobster from the Coast of Brittany, France. The Catalan región of The Iberian Peninsula is also well known for its lobsters called "Llomantol " in Catalan or Bogavante in Spanish.
2ndly, I steam my ( live) lobsters in "Mediterranean sea wáter" which produces a much more tender lobster than boiling.
I place the lobsters with tongs, into the steamer basket once the wáter in the pot begins to boil.
The guidelines for steaming lobsters is 7 minutes per pound plus an additional 3 minutes per pound.
We do not care much for preparing lobster salad as we have gorgeous lobster in season during the later autumn ( November) through February, & putting in alot of seasonings and mayonaise, take away from the sublime exquisite taste of the lobster itself.
We steam and serve some melted French butter in a tiny sauce boat per person and that is it ! And of course, a grand Champagne or Cava or Prosecco or White wine from the 100% Albariño Grape variety, mono varietal from Cambados, Galicia or a local White .. We are large producers of a grand variety of wines, 30 - 35 km. north west from the Centre of Barcelona in Pénedès ..
One must be very cautious with their Tongs, as the lobsters once steamed are very hot .. They should be cooled in a large glass bowl for approx. 5 to 10 minutes.
Normally, my husband or sons or dad or father in law, assist me with the basic of getting the lobsters ( still alive ) into the steamer basket ..
Garnishes or sides: I do not garnish my lobsters.
We all have tried thousands of récipes over the years, and in all honesty, we enjoy the simple steaming in Mediterranean Sea Water from Cadaquès where my family, my husband & I, have apartments that we use on holidays or long weekends, as they all live there year round and we are based in Barcelona.
We usually do a light simply lovely salad with radicchio, rocket, oak leaf curly Green lettuce with a violet red fringe and some kress, or cress and a vinaigrette.
We do not use sides. We have appetisers, a starter, a main ( the lobster ), a cheese course and if anyone wants, a dessert with a dessert wine ..
Your récipe: It is lovely. However, if the lobsters are very tiny and perhaps frozen, I have made lobster salad very similar to your´s but in that case only.
But our lobsters are not very tiny .. So, it is sort of a pity to create a salad ..