Lobster and Herb Salad Time: 15 minutes
Make the vinaigrette and put into a container; cook and cut the lobster (can be done up to 2 days earlier) and put into another container; toss the greens and put into a plastic bag. Assemble the salad just before eating.
whole lobster or lobster tails, or crayfish, prawns, shrimp, whatever you prefer;
16 - 24 oz (500 - 750 gr) of cleaned meat
2 cups fresh lettuce leaves
2 cups mixed fresh herbs, tarragon, parsley, chervil, watercress, chive, marjoram, lemon balm, etc.
2 tsp capers
Vinaigrette
2 tbs tarragon white wine vinegar
1 tbs lemon juice
1 tsp chopped fresh chives
1 tsp chopped fresh tarragon
1 tsp Dijon mustard
1/3 cup olive oil - the good stuff
Lobster: Cook lobster (tails or whole), prawns, whatever in boiling water until done (2 - 8 minutes, depending on size; shells will turn bright red/pink, shrimp will curl). Remove and plunge into ice water for 30 minutes to cool and aid in peeling. Remove meat and cut into large bite-size pieces. Leave shrimp or prawns whole unless huge.
Vinaigrette: Snip chives and tarragon and put into medium bowl with vinegar, juice and mustard. Whisk well. Add oil very slowly whisking all of the time. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. Add salt & pepper if desired.
Salad: Tear lettuce. Pull herbs off stems. Put lettuce and herbs into salad medium bowl. Add 2 - 3 tbs vinaigrette and toss well. Taste and add more vinaigrette if desired. Divide salad and put on dinner plates. Artfully arrange lobster on lettuce, sprinkle with a few capers and drizzle with a bit more vinaigrette. Serve.
Cooking for Two? Or more?
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