Poached Lobster Salad
Salsa Verde, Baby Turnips, Micro Epazote, Tortilla Chips
Chef Carl Dooley of Mooncusser | Boston, MA
“For this salad, I wanted to show off the sweetness of the baby turnips and the unique savory aroma of the epazote. Inspired by Mexican cuisine, I made a salsa verde with poblano peppers that gives the dish some texture and spice. The sweetness of the lobster and tender turnips pairs great with the spicy sauce and smokey epazote flavor.” — Chef Carl Dooley
Adapted by StarChefs | August 2026 | Photo: Brian GReene
INGREDIENTS
Salsa Verde:
200 grams poblano pepper juice
40 grams tortilla chips
25 grams serrano peppers
10 grams green garlic
2 grams ground cumin
2 grams kosher salt
Poached Lobster:
Kosher salt
Lobster claws
Canola oil
Lime juice
To Assemble and Serve:
Yield: 1 serving
Kosher salt
Fresh Origins Tiny Veggies™ Turnip Mix
Blue corn tortilla chips
Fresh Origins Micro Epazote
METHOD
For the Salsa Verde:
In a blender, combine all ingredients. Blend until smooth. Transfer to a nonreactive container set over an ice bath. Let cool. Transfer to an airtight container and refrigerate.
For the Poached Lobster:
Bring a large pot of salted water to a boil. Add lobster claws and poach until cooked through. Let cool. Once cooled, pick meat from shells. Transfer to a mixing bowl. Season with oil, lime juice, and salt. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add Fresh Origins Tiny Veggies™ Turnip Mix and blanch 1 minute. Transfer to an ice bath and let cool. Once cooled, drain and pat dry. Set aside. Spoon desired amount Salsa Verde onto a serving plate. Top with Poached Lobster and blanched turnips. Garnish with tortilla chips and Fresh Origins Micro Epazote.
