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Lobster Nicoise Salad

  • Serving
    -4 People
  • View
    254

Ingredients

Family Story

A great luncheon option for me has always been Tuna Nicoise Salad. Yet this Lobster Variation with the gorgeous Watermelon Radishs is the perfect summer treat. Having been born in August and summers on Nantucket this recipe dishs the ultimate "feel good" afternoon in taste, beauty and luxuriousness🌹Tip:Indulging yourself on occasion is to feel good inside and out and most importantly includes a little extra effort to seek your Lobster tails from a reputable fishmonger committed to sustainable and humane marine practices.

Directions

1 Step

1)Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender.

2 Step

2) Bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots vert to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry. Reserve the saucepan.

3 Step

3)Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, 10 to 12 minutes.(6.5 min for jammy eggs). Drain, then run under cold water to cool. Peel under cold running water.

4 Step

4)Bring a large pot of salted water to a rolling boil. Place tails in the boiling water and simmer, uncovered, until the shells turn red and the meat turns opaque and tender. Boil them for about 45 seconds per ounce. Small lobster tails could take as little as 2 to 4 minutes; large tails can take 6 minutes or more. Lobster will continue to cook in its shell after you remove it from the water, so put in ice bath after removing from water and remove shells

5 Step

5)Dressing: Whisk together vinegar, shallot, mustard, garlic paste, in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon, parsley, and salt and pepper to taste.

6 Step

6)Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Slice or Quarter the hard-boiled eggs. 7)Divide the lettuce & frisee among 4 plates. Arrange the potatoes, haricots vert, watermelon radishes, red onion, hard-boiled eggs and lobster on top. Then add the tomatoes to the plates. Drizzle with the dressing and top with the olives and sprinkle salad portion with *2 tbsp of olive juice (the secret touch)

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