Lobster Salad Recipe

March 3, 2021  Online Recipe Guide Avatar

1 Tablespoon Dijon Mustard
3 Tablespoons Rice Wine Vinegar
2 1/2 Tablespoons fresh orange juice
1 1/2 Tablespoons Olive oil
1 1/2 Tablespoons Tarragon Leaves
1 Tablespoon shallots
1 teaspoon grated orange peel
1 cup Yellow bell peppers
1 cup Red bell peppers
2 lbs. cooked lobster meat
12 oz. small green beans, trimmed
1 large white-skinned potato, cut into 1/2-inch pieces
1 large ear fresh corn, cut kernels from cob
10 cups mixed baby greens

Dressing: Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallots and orange peel. Season to taste with salt and pepper. Add green beans to large pot of boiling water and cook until crisp-tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels and cook until potato and corn are just tender, about 2 minutes longer. Drain well. Add to a bowl with peppers. Drain green beans. Pat dry with paper towels. Add beans to mixture. Soak lobster meat in cool water for 1 hour. Drain. Cut lobster meat crosswise into 1 inch pieces. (Dressing, lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate.) Mix lobster with 1 1/2 Tablespoons dressing. Mix remaining dressing into salad. Season with salt and pepper. Toss greens with remaining 1 Tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange lobster over greens and serve.


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