Updated Wednesday, June 9th, 2010
Total Time: 40
Yield: 6 servings
This lobster tail salad recipe was developed by Lee Skawinski, executive chef and owner, Cinque Terre and Vignola, Portland
Heat oven to 400°. In a small bowl, combine basil, shallot, melted butter, salt, and pepper. Brush mixture on lobster tails and coat with toasted panko crumbs. Heat in oven 6 to 8 minutes; then broil 30 seconds.
To a medium saute pan over high heat, add 2 tablespoons butter, 2 tablespoons olive oil, tomatoes, chives, parsley, lemon juice, 1/2 tablespoon vinegar, salt, and pepper. Reduce by one-quarter and add lobster. Cover meat completely with vinaigrette and season again.
In a large bowl, combine pea shoots with 1/2 tablespoon olive oil, remaining vinegar, salt, and pepper. Reserving vinaigrette, place half a lobster tail in each of 6 bowls; add equal amounts of pea-shoot mix.
Add rest of lobster meat, divided equally among 6 portions, and about a tablespoon of warm tomato vinaigrette per serving. Drizzle with olive oil.
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