Boiled Lobster Salad with Creamy Tarragon Dressing

Recipe Courtesy of Emeril Lagasse

1 to1 1/4 pound lobster, cooked
1/2 pound baby greens, cleaned
4 small red skin potatoes, boiled
1/4 pound green beans, blanched
6 cherry tomatoes
Salt and pepper
2 tablespoons olive oil

Creamy tarragon dressing:
1 tablespoon white-wine vinegar
1 tablespoon lemon juice
2 tablespoons chopped fresh tarragon
3/4 cup oil
Salt and pepper

For dressing, in the work bowl of your food processor, process vinegar, and tarragon. Slowly pour in the oil. Stop the machine and taste. Adjust the seasonings. Remove the lobster meat from the shell, slice the tail meat but leave the claws whole if possible, slice the potatoes. Toss the greens with 1/4 cup of dressing and put in the center of a plate. Toss the tomatoes, potatoes, and green beans with the oil and season with salt and pepper. Arrange in an attractive manner on the greens. Carefully toss the lobster with 1/4 cup of the dressing, and place on top of the salad. Smear the plate with the remaining dressing.


Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved

Send mail to the WebMaster

Apache Logo