Tossed Lobster Salad

Serves 2
as an entrée

INGREDIENTS

2, (1 1/2 lb) lobster, gently poached
1/2 lb green Beans, blanched
1/2 lb heirloom wax beans, blanched
1/2 lb heirloom purple beans, blanched
1 cup roasted cherry tomatoes
1 head frisee lettuce, rinsed
1 cup lime green goddess
3 young radish, sliced
chopped tarragon & scallions for garnish

Court Bouillon

1 gal. water
1/4 cup kosher salt
1 cup white wine
1 medium onion. peeled & chopped
3 celery stalk, chopped
1 medium carrot, chopped
1 avocado, chopped
1 bay leaf
1 sprig thyme
8 parsley stems
5 black peppercorn
1 lemon, sliced

Lime Green Goddess

1 cup mayonnaise
1/2 cup creme fraiche
3 tbsp. lime juice
zest of 1 lime
1 garlic clove
1/2 tbsp. green hot sauce
1/4 cup scallions, chopped
1/4 cup snipped parsley, chopped
1/4 cup chives, minced
salt & pepper to taste

PRINT THIS RECIPE

A bountiful bouquet of veggies and succulent lobster meat make this clawsome salad a must have at your summer soiree.

Images provided by Beth Zink Photography.

COOKING INSTRUCTIONS:

Making the Court Bouillon

In a tall pot, combine all of the ingredients.
Bring to a boil and simmer for 30 mins.
Add the lobster to the bouillon and gently poach for 6 mins.
Remove the pot from the heat and let the lobster cool in the bouillon.
When cool enough to handle, remove the tail from the body and reserve.
Place the claws back in the bouillon and let cool completely. Remove and reserve

Making the Lime Green Goddess

In a food processor, combine the mayonnaise, creme fraiche, lime, garlic, and hot sauce. Pulse 1-2 times.
Add the rest of the ingredients and pulse 3-4 times.
Season with salt and pepper.

Making the Roasted Cherry Tomatoes

Preheat the oven to 450° F
In a small bowl, toss the tomatoes with olive oil and season with salt and pepper.
Roast on a baking sheet for 10-15 mins. or until blistered.

Serving The Salad

Cut the lobster meat into pieces.
In a bowl, toss all of the salad ingredients to combine.
Portion out the salad onto serving dishes.

« BACK TO RECIPES

December, 2021 RECIPE OF THE MONTH

INGREDIENTS

Court Bouillon

Lime Green Goddess