Lobster Claw Slaw on Butter Lettuce

  • Prep Time:
  • Start to Finish:
  • Servings: 8


2 Tbsp plus 1/2 tsp kosher salt, or more to taste, divided
2 cups water
3/4 lb (1/2 small head) Green Giant™ Fresh Green Cabbage, thinly shredded
1/4 cup mayonnaise
1/4 cup cream
1/4 cup sour cream
4 tsp rice vinegar
1/8 tsp freshly ground white pepper, or more to taste
1 head Green Giant™ Fresh Living Butter Lettuce
1/2 small head radicchio, thinly shredded
1/4 white onion, halved and thinly sliced
2 tsp fresh Green Giant™ Fresh tarragon, chopped
12 oz cooked lobster meat, cut or shredded into bite-sized pieces (use fresh lobster)
8 large or 16 small cooked lobster claws
Green Giant™ Fresh Tarragon sprigs for garnish


  1. In a medium bowl, dissolve 2 Tbsp salt in water. Add cabbage and enough additional water to cover. Let soak for about an hour; drain.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, heavy cream, sour cream, rice vinegar, remaining 1/2 tsp salt and pepper.
  3. Remove 8 large leaves from butter lettuce; set aside. Shred remaining lettuce and place in a large bowl. Add radicchio, onion, and tarragon. Gently stir in lobster. Toss slaw mixture with dressing. Add additional salt and pepper to taste. (Alternately, toss slaw with about half the dressing; use a squeeze bottle to drizzle remaining dressing over finished plates.)
  4. Arrange reserved lettuce leaves on 8 plates. Top with slaw mixture, garnish with 1 large or 2 small lobster claws and a sprig of tarragon and serve.