Kayti's Kitchen: Dirty Girl Lobster Salad

Welcome back to Kayti's Kitchen! Ever since I moved from Denver to Kansas City, I've super (super) missed my work wife, Kayti McGee, cooking me yummy things. These days, I'm coercing her–or domming her, one of the two–into coming up with a recipe inspired by a book of my choosing each week.

Be sure to share this post to enter the giveaway at the bottom!

I absolutely adore Dirty Girl's Greer Karas--almost as much as I heart Meghan March herself! In the Dirty Girl duet, Greer has a drunken mistake go viral--but it ends up bringing her ex, Hollywood's bad boy Cavanaugh Westman, back into her life. 

I may have had to stop myself from drooling a little when Kayti sent me pics of her concoction for this hot read! xoxo- Laurelin

Dirty Girl Lobster Salad

By Kayti McGee

Cause girl...if you’re running away to Belize together, you are going to live lavishly. And if you’re reading this super sexy story in your living room, well...it’s going to get hot enough you may as well pretend you’re in paradise. Cav would serve this salad poolside, and Greer would insist on accompanying it with wine. Maybe a bottle apiece. (She’s a girl after my own heart, clearly.)

1 container mixed baby tomatoes

1 clove garlic, minced

½ jalapeño, de-stemmed, deseeded, and minced

1 handful cilantro

1 lemon

1 TB EVOO

4 lobster tails

First, open some wine. Cut up all of your little tomatoes and put them in a colander, over a plate or bowl, with a few large pinches of salt. Then, casually drink for the next couple hours while the tomatoes slowly drain into awesomeness. (Don’t drink too much, though, cause you need to use a knife again soon.)

Once the tomatoes are done not-cooking, mix them up with the garlic, jalapeño, cilantro, EVOO, and half of the lemon juice.

Set the oven to broil on high. Prepare to be a brute, cause cutting through the lobster tails is hard...but you can do it because you have a tattooed former stuntman to help you if needed. Obviously. Once the shells are split and peeled back from the meat, drizzle with a little extra EVOO and salt and then broil for 8-10 minutes. Remove the meat from the shells as soon as you can handle them, chop roughly, and add to the salad.

Serve with a baguette. Nude. Cause you’re a dirty girl.

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