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Summer Vegetable and Lobster Salad

by in Jul 2010
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 Pond

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Summer Vegetable and Lobster Salad
Photo/Art by Sadie Dayton


  • 1 medium-size fennel bulb, quartered and sliced thin
  • 1/2 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


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


  • 1/2 cup mayonnaise
  • 2 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


Mix ingredients and refrigerate at least a half-hour to meld flavors. You may make this dressing a day ahead.
Updated Thursday, May 27th, 2010

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