Lobster salad from Nito Restaurant
The most important thing when preparing this lobster salad recipe is selecting a good product. To that end, every day at the Celeiro fish and seafood auction, Restaurante Nito buys the best and freshest Cantabrian lobsters, among other specimens, which they then use to make their signature salad.
This recipe doesn't require much preparation time and is easy to follow, making this delicious dish enjoyable for anyone.
Preparation of the lobster salad at the Nito restaurant in Viveiro
- Clean the body, legs and head, removing any shells, and set aside.
- Make a vinaigrette with red bell pepper, onion, hard-boiled egg, and parsley. To do this, finely chop all the ingredients and mix them in a bowl with two-thirds oil and one-third vinegar.
- Flake the lobster, mix with the vinaigrette, and serve. It's best served at room temperature, never chilled from the refrigerator.
