Subj : Salad Bar - 30
To   : All
From : Dave Drum
Date : Wed Oct 08 2025 14:27:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lobster Salad w/Green Beans, Tomatoes & Basil
 Categories: Seafood, Vegetables, Herbs
      Yield: 4 Servings
 
      4    Live lobsters; 1 1/2 - 2 lb
           - each
           Salt & black pepper
      3    Bay leaves
      1 ts Black peppercorns
      1 ts Allspice berries
      2 sm Garlic cloves; rough
           - chopped
      1 ts Dijon mustard
      3 tb Red wine vinegar
    1/2 c  Extra-virgin olive oil
      1    Loose packed cup parsley
           - leaves
      1 c  Green basil leaves; loose
           - packed
           +=PLUS=+
      1 sm Bunch green or purple basil;
           - garnish
    1/2 lb Cherry tomatoes; halved
      1 lb Small haricots verts;
           - briefly cooked, cooled
  1 1/2 lb Heirloom tomatoes; in thick
           - slices
      4 lg Hard-boiled eggs; peeled,
           - halved, lightly salted
      1 lb New potatoes; cooked,
           - cooled
           Arugula or salad leaves;
           - garnish
           Aioli; optional
 
  In a large pot or in batches, so as not to crowd them,
  steam or boil the lobsters in seawater or heavily salted
  water. Add the bay leaf, peppercorns and allspice
  berries, if you wish. Depending on their size, cook the
  lobsters for 13 to 15 minutes. (Ask your fishmonger for
  recommended cooking time.) Let lobsters cool to room
  temperature on rimmed baking sheets.
  
  Using lobster crackers, kitchen shears or a mallet,
  crack shells and remove meat. Place the claw meat and
  knuckle meat in a container. Slice tail meat 1/2" thick
  and add to the container. Cover and refrigerate until
  ready to use.
  
  MAKE THE VINAIGRETTE: Add garlic, mustard, vinegar,
  olive oil, parsley and basil leaves to a blender jar or
  food processor. Whiz until slightly thickened. Season to
  taste with salt and pepper.
  
  Put cherry tomatoes in a small bowl, season with salt
  and pepper and add 3 tablespoons vinaigrette. Toss to
  combine. To another small bowl, add green beans and 3
  tablespoons vinaigrette. Toss to combine.
  
  Arrange lobster meat in the center of a platter or
  divide among individual plates. Surround with tomato
  slices, and season lightly with salt and pepper. Spoon
  cherry tomatoes over the tomato slices. Scatter green
  beans artfully. Tuck eggs and potatoes here and there
  (or serve potatoes separately). Finish with arugula or
  salad leaves.
  
  Drizzle remaining vinaigrette over everything. Garnish
  with the prettiest basil leaves. Serve aioli on the
  side, if using.
  
  TIP: For a quick aioli, whiz 1 whole egg, 2 teaspoons
  lemon juice and 2 garlic cloves in a mini food
  processor, then add 3/4 cup vegetable oil and 1/4 cup
  extra-virgin olive oil through the small holes and let
  it dribble with motor running. Transfer thickened
  mixture to a serving bowl. Thin with a little cold water
  as necessary, and add salt to taste.
  
  By: David Tanis
  
  Yield: 4 servings as a main course
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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