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Lobster
Recipes
Salads
Lobster Salad with
Vinaigrette Dressing
(Serves 4)
2 pounds chilled lobster meat
½ pound pencil-thin asparagus
½ pound small Red Bliss potatoes
2 each ears sweet corn
½ pound cherry tomatoes, halved
1 each ripe avocado, sliced
1 bunch arugula, washed and dried
2 each hard-boiled eggs, quartered
1 recipe vinaigrette (recipe follows)
Cut lobster meat into bite-sized pieces, leaving claw
meat (if any) intact.
Blanch asparagus in boiling, salted water, one to two
minutes until tender crisp. Plunge into ice water,
remove, and cool. Slice into one-inch pieces. Cover
potatoes with cold, salted water. Bring to a boil,
then simmer about 15 minutes until tender. Cool. Slice
thinly. Steam or boil corn until just tender. Cool.
Slice kernels off the cob. Lightly toss the lobster
meat, asparagus, potatoes, each separately, with
vinaigrette.
Arrange arugula on four plates. Place a layer of
potato slices on arugula. Top potatoes with lobster.
If you have an intact claw or two, feature them on
top. Arrange asparagus, tomatoes, avocado and egg
slices decoratively around lobster. Sprinkle with corn
kernels. Drizzle with additional vinaigrette.
If you do not have any leftover lobster, this salad is
so good, it's worth buying a few to set aside
exclusively for this beautiful, tantalizing dish.
Vinaigrette
1/3 cup sherry, champagne or white wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ teaspoon dry mustard
¼ teaspoon sugar
2/3 cup extra virgin olive oil
1 each clove garlic, sliced in half
Combine all but the olive oil and garlic in a blender.
Add olive oil in a thin stream. Turn blender off. Add
garlic slices just to flavor vinaigrette, but do not
process. Remove garlic just before serving.
@1999 Vineyard Gazette Inc.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com