Let me tell you about this wonderful restaurant we encountered when we went to Charleston, South Carolina last year for the first time. I use Yelp! for everything and, as an Elite, I trust in other people’s reviews. We were staying in Myrtle Beach and decided we would take an entire day to rent a car and drive out to Charleston. We spent the evening prior planning out what landmarks to visit and what restaurants to dine in. One of the top rated restaurants that came up was 167 Raw. We are constantly dreaming of eating there. Ahhh, at least dreaming is free.
We love to travel so you already know we’ve been back. They serve the most amazing Ahi Tuna Poke. It’s a little bit sweet and perfectly smooth. Not too chilly but not too dry. Everything that they make there is just right. And they also have a delicious lobster roll. I asked them if they can do it sans gluten and they said to just give them a few minutes and they would come up with something. They made the fresh Lobster Roll Salad and packed it in a bowl over a bed of spinach and arugula. I was in absolute foodie heaven!
When you dine at their small and boutique-like restaurant, you sit at one of two bars: either by the fresh seafood market or right off the side of the kitchen. I enjoy eating seafood but I’d rather not sit at the side by the fresh market because it simply seems unappetizing to me. Kudos to the ones sitting to the left side of the bar eating. I’ll stick to the right side and enjoy the sweet luxuries of watching the chefs whip up traditional Southern seafood dishes that I will gladly take a shot at remaking at home, such as this recipe.
This Lobster Roll Salad is just that. A total remake of a dish so incredible only dreamers could dream up a recipe such as this. Having been 167 Raw several times before, I think I got a pretty good grasp on the fresh ingredients they use to make a wholesome Lobster Roll Salad. Luckily for me they’re willing to make the salad fresh and serve it in a bowl unlike those who order it in a sweet roll.
Even if the bread was gluten-free—hypothetically speaking—I would still want to eat it fresh in a small bowl so that I can savor all of the flavors. Plus, do you know how many miles I would have to run to burn off that sweet roll? No, thank you. I’m good with my heavenly bowl of Florida caught Lobster Roll Salad made at home, mmmhm, yeah.
There is just nothing like cold lobster dipped in hot, melted butter, I know. But, I can 100% guarantee you that this salad is even better than that. What is your go to seafood salad? All I can say is that whatever it is and isn’t anymore, it’ll be this one. For sure.
Lobster Roll Salad
This Lobster Roll Salad is just that. A total remake of a dish so incredible only dreamers could dream up a recipe such as this.
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Bring a pot of water to boil. Use a steel mesh splatter screen to cover the pot. Place your lobster tails on top of the screen. Cover with a top. Steam for 8-10 minutes. Remove from heat.
Allow tails to cool for 5 minutes.
Chop up veggies.
In a bowl, combine veggies, seasonings and mayo.
Using kitchen shears, cut the tail off by making the incision on the bottom. Remove lobster meat.
Break up meat with your hands. Add to veggies and combine.
Garnish with extra chives.