LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL
This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don't worry. It's easy - and economical - to do it yourself. Still, if the idea doesn't appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that's a bit more expensive. If you decide to do that, you'll need at least one-third pound per person.
Provided by David Tanis
Categories seafood, main course
Time 45m
Yield 4 servings as a main course
Number Of Ingredients 16
Steps:
- In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
- Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
- Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
- Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
- Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
- Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.
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Gracie Chicken
g-c@hotmail.comThis salad is a waste of time and money.
xàashi mànka
m-x47@gmail.comThe lobster was overcooked and tough.
Teaira Myers
teaira-m98@hotmail.comI found the salad to be a bit bland. I think it could use a little more seasoning.
Trisha Sultana
s-trisha0@gmail.comThe dressing is a bit too oily for my taste, but that's an easy fix.
Raees King
r48@gmail.comI wasn't sure about the combination of lobster and green beans, but it actually works really well.
Usman Rafiq
r99@aol.comThis salad is a bit pricey to make, but it's worth it for a special occasion.
Saeed Janan
janan_s62@gmail.comI highly recommend this salad. It's a delicious and easy-to-make dish that's perfect for any occasion.
utshav karki
u_karki@yahoo.comThis salad is perfect for a summer party or picnic.
Kekis cz
kekis@aol.comI love the simplicity of this salad. It's made with just a few fresh ingredients and the flavors really shine through.
Miqueias Fernandes
m_f96@gmail.comThis salad is a bit time-consuming to make, but it's worth the effort. The lobster is cooked to perfection and the combination of flavors is amazing.
Daija
daija85@yahoo.comI've made this salad several times now and it's always a favorite. It's so easy to make and the results are always delicious.
Nandin zul
zul-nandin@gmail.comThis is a great recipe for a light and healthy lunch or dinner. I especially love the addition of the basil, which gives the salad a nice herbaceous flavor.
Silver Jerry
j.silver@yahoo.comI made this salad for a potluck and it was a hit! Everyone loved the unique combination of flavors and textures.
Belinda Morgan
b-m95@yahoo.comThis lobster salad is a refreshing and flavorful summer dish. The green beans, tomatoes, and basil add a nice crunch and brightness to the salad, while the lobster is cooked perfectly and is tender and succulent.