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Lobster Recipes
Salads
Lobster Salad (by Nancy)

1 each 1¼ lb. live Maine lobster
2-3 ounces lettuce mixture
1 medium avocado
1 hard cooked egg, sliced
4 each artichoke hearts
1 Roma tomato
¼ cucumber
4 ounces Lobster Salad Dressing - recipe below
croutons for garnish
1 lemon for garnish

Steam lobsters for 7 minutes. Clean and save all meat and shells. Cut tail meat into medallions, leave claw meat in whole pieces.

Toss lettuce mixture with tomato, cucumber, artichoke hearts, the remaining knuckle and body meat from the lobster, and the dressing. Arrange on oval platter.

Arrange the medallions of lobster meat on top of lettuce mixture creating the form of a lobster using the shell with claw meat on each side and the tail fin at the base of the medallions.

Arrange hard cooked egg, avocado fans, croutons, and lemon wedges around the lobster.

Lobster Salad Dressing
1 egg yolk
1 Tablespoon balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon tomato paste
1 pinch salt and pepper to taste
1/8 teaspoon Tabasco sauce
1 cup extra virgin olive oil
½ lemon, juice only
2 Tablespoon Cognac

Whisk all ingredients together