This recipe is based on a dish often called “Astakos” (Lobster) in the Mediterranean, where presentation is half the meal. I used to be intimidated by whole lobsters—mostly the fear of overcooking an expensive ingredient—but steaming is actually much more forgiving than boiling. It keeps the meat tender and prevents it from getting waterlogged.
The “salad in a shell” concept might look a bit retro, like something from a 1980s banquet, but it serves a practical purpose. It keeps the meat contained with the dressing, and honestly, it just looks fun on the table. The sauce here is quite sharp; the lime and mustard combination cuts right through the richness of the lobster meat. I’ve used standard veggies for the crunch factor, but you can really use whatever crisp leftovers you have in the fridge.
Ingredients
The Lobster & Steaming Base
- 1 large lobster or spiny lobster (approx. 1–1.5 lbs)
- ½ carrot, sliced (for the pot)
- 1 celery stalk, chopped (for the pot)
- 1 small onion, sliced (for the pot)
- 1 tsp whole black peppercorns
- 2 bay leaves
The Warm Mustard Sauce
- 2 tbsp prepared mustard (Dijon works best, but yellow adds a nice color)
- 2 tbsp olive oil
- 2 garlic cloves, minced very fine
- ½ cup fresh lime juice
- Salt and pepper to taste
The Filling
- 1 cup mixed raw vegetables, cut into thin matchsticks (zucchini, carrots, colored bell peppers)
- Fresh dill for garnish
Instructions
- Prep the Lobster: Rinse the lobster well. To stop it from curling up into a tight ball when it hits the heat, run a long wooden skewer through the tail all the way up into the body. This keeps it straight, which makes it much easier to slice open later.
- Set up the Steamer: Put water in your steamer pot along with the carrot, celery, onion, bay leaves, and peppercorns. Bring it to a rolling boil. The aromatic steam does make a subtle difference to the meat.
- Steam: Place the lobster in the basket and cover tightly. Steam for about 6 to 8 minutes. The shell should turn bright red. If you are using a very large lobster, you might need 10 minutes, but be careful not to overcook it or the meat gets rubbery.
- Make the Sauce: While the lobster steams, put the mustard, oil, garlic, and lime juice in a small saucepan. Turn the heat to low and whisk just until it’s warm and emulsified. Don’t boil it, or the sauce will separate.
- Dismantle and Mix: Let the lobster cool enough to touch. Use heavy kitchen scissors to cut the underside of the shell. Pull the meat out (check the claws too!) and chop it into chunks. Rinse and dry the empty shell to use as a serving boat.
- Assemble: In a bowl, toss the lobster meat with your matchstick veggies and the warm sauce. Season with salt and pepper. Stuff everything back into the shell and garnish with dill.
Why You’ll Love This Recipe
- Visual Appeal: Serving food inside its own shell is a classic restaurant trick that elevates a simple dinner.
- Texture Contrast: The warm, tender lobster against the cold, crunchy raw vegetables is really satisfying.
- Light & Zesty: Unlike lobster thermidor which is heavy with cheese and cream, this is light, acidic, and refreshing.
Chef’s Tips for Perfection
- The Skewer Trick: Don’t skip the skewer step. If the lobster curls, removing the meat in one piece becomes a surgical nightmare.
- Vegetable Cuts: Cut your vegetables very thin (julienne). You want them to provide crunch without overpowering the delicate texture of the lobster.
- Serving Temperature: This dish is best served “tepid” or slightly warm. If the lobster gets ice cold, the flavor mutes; if it’s piping hot, the veggies wilt. Aim for somewhere in the middle.
Storage and Reheating
This is a “make it and eat it” dish. Seafood salads dressed with acid (lime juice) do not store well because the acid will break down the meat and make it mushy overnight. If you have leftovers, remove the veggies and eat the meat cold the next day, but don’t try to reheat it.
Nutritional Notes
Lobster is very lean protein. The bulk of the calories here come from the olive oil in the dressing. It’s a relatively low-carb meal, provided you go easy on the side dishes.
Lemon‑Mustard Estakosa
