Recipe: Kick Ass Lobster Salad


serves 8

¼ cup fresh lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, minced
2 teaspoons raw honey
2 teaspoons Dijon style mustard
1 tablespoon minced chives
2 pounds cooked lobster meat, chopped into big chunks
tarragon sprigs and chives for garnish
the meat of 2 ripe Haas avocados, diced
2 heads romaine, chopped
½  cup crumbled blue cheese
½ pound hickory smoked bacon, cooked and chopped
1 pint cherry tomatoes, halved
sea salt and freshly ground pepper

1. To make the dressing: Whisk together lemon juice, oil, garlic, honey, and mustard in a small bowl until thick. Taste for balance, add more honey or olive oil if necessary. The dressing should be bright and refreshing, but not too tart. Stir in chives and season with salt and pepper.
2. Toss lobster with just enough dressing to moisten. Arrange lobster on a platter and garnish with tarragon and chives.
3. Toss avocado with a drizzle of dressing just to keep it from turning color, then toss romaine with enough dressing to lightly season. Spread romaine on a large platter and arrange avocado, blue cheese, bacon, and tomatoes attractively on top. Serve alongside lobster with any additional dressing on the side.


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