MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster Salad With Green Beans, Tomatoes & Basil
 Categories: Seafood, Vegetables, Herbs
      Yield: 4 Servings

      4    Live lobsters
           - (1-1/2 to 2 lb ea)
           Salt & black pepper
      3    Bay leaves
      1 ts Black peppercorns
      1 ts Allspice berries
      2 cl Garlic; rough chopped
      1 ts Dijon mustard
      3 tb Red wine vinegar
    1/2 c  Extra-virgin olive oil
      1 c  Parsley leaves;
           - loose packed
      1 c  Green basil leaves;
           - loose packed, plus:
      1 bn Green or purple basil;
           - for 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 Eggs; hard-boiled, peeled,
           - halved, lightly salted
      1 lb New potatoes;
           - cooked, cooled
           Arugula or salad leaves;
           - for 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.

  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 tb vinaigrette. Toss to combine. To another small bowl,
  add green beans and 3 tb 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 ts 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.

  Recipe by David Tanis

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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