How to make Lobster-Stuffed Squash Blossom Salad

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 4 to 6 Servings


For the squash blossoms
  • ½ pound lobster meat, cut into small dice
  • 2 cups cream cheese, softened
  • Pinch of cayenne pepper
  • 2 avocados, diced
  • Salt and freshly ground black pepper
  • 18 squash blossoms
For the salad
  • 6 ears sweet corn
  • 2 tablespoons olive oil, divided
  • 2 jalapeños, seeded and cut brunoise
  • 1 pint grape tomatoes
  • 1 watermelon radish, peeled and thinly sliced
  • 3 cups watermelon balls
  • 1 jalapeño, thinly sliced
For the sweet corn cream
  • Reserved corncobs
  • 32 ounces heavy cream
  • Salt and freshly ground black pepper
How to Make It
    To assemble the squash blossoms
  1. Combine lobster, cream cheese, cayenne pepper, and avocados in a large mixing bowl. Season with salt and black pepper to taste. Transfer mixture to a pastry bag with a large metal tip (#6). Pipe stuffing into each squash blossom. Transfer blossoms to a large plate, cover with plastic wrap, and refrigerate until needed.
  2. To make the salad
  3. Preheat oven to 350°F. Brush corn with oil and place it directly on the oven rack. Place a baking sheet underneath the corn to catch the drippings. Roast corn in the oven until soft and tender, about 10–12 minutes. Cut kernels off cobs, reserving cobs. Combine corn and brunoise-cut jalapeños in a medium bowl. Stir to mix. Refrigerate until needed.
  4. Increase oven temperature to 400°F. Brush grape tomatoes with olive oil and place on a baking sheet. Roast them in the oven just until they start to blister. Remove tomatoes from oven and slip off their skins. Refrigerate until needed.
  5. To make the sweet corn cream
  6. Cut reserved corncobs into thirds. Place in a large saucepan and add cream. Simmer over low to medium heat until cream has reduced by half. Season with salt and pepper to taste. Remove from heat and refrigerate until needed.
  7. To make the tempura
  8. Place flour, baking powder, and cornstarch in a large bowl. Slowly whisk in the club soda until the consistency resembles pancake batter. Season with salt and pepper to taste.
  9. To cook the squash blossoms
  10. Working in small batches, dip each filled squash blossom into tempura batter and carefully place in deep-fat fryer. Fry squash blossoms until they are golden brown. Transfer fried squash blossoms to a platter lined with paper towels.
  11. To assemble the salad
  12. Divide corn mixture among 4 to 6 plates, mounding it in the middle of the plate. Top corn with 3 or 4 squash blossoms. Place radishes so that they are sticking out of the corn. Scatter watermelon balls, tomatoes, and jalapeño slices around the plate. Remove corncobs from corn cream and drizzle cooled corn cream over entire salad. Serve immediately.

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