Summer Vegetable and Lobster Salad
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Yield: 6 servings
The veggies’ colors and flavors stand out without overpowering the sweetness of the fresh lobster meat. Rick Hirsch, executive chef and owner, Damariscotta River Grill, Damariscotta, and Anchor Inn Restaurant, Round PondIngredients:
1 medium-size fennel bulb, quartered and sliced thin1/2 pint grape tomatoes, halved
1/4 cup finely diced yellow bell pepper
1 cup cucumber slices, seeded and quartered
1/8 cup chives, finely chopped
3 tablespoons olive oil
1/2 teaspoon minced garlic
1 teaspoon fresh lemon juice
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper, to taste
Mixed baby lettuces
12 ounces freshly steamed and picked lobster meat, chilled (from 3 1-pound lobsters)
Tarragon Dressing
Instructions:
In a large bowl, combine fennel, tomatoes, bell pepper, cucumber, and seasonings. Cover and refrigerate. When you’re ready to serve, distribute lettuces among six plates and place vegetable mix in center of each lettuce bed. Place lobster meat around vegetables and drizzle with Tarragon Dressing.Tarragon Dressing
Ingredients:
1/2 cup mayonnaise2 tablespoons cream
1 tablespoon tarragon vinegar
1/2 tablespoon fresh lemon juice
1/2 tablespoon sugar
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon
Sea salt and freshly ground black pepper, to taste
Instructions:
Mix ingredients and refrigerate at least a half-hour to meld flavors. You may make this dressing a day ahead.Browse Similar Recipes
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