Fairway's Lobster Salad
Updated 10:18 AM EST, Thu, Sep 8, 2011
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2- 1 1/2 lb lobsters
2 handfuls lettuce mix (baby arugula, baby arugula and/or mache)
2 bunches asparagus tips 1 dozen fingerling potatoes, cut in half
1/4 lb french green beans
4 kumato tomatoes, cut in thin wedges
20 chives 2 avocados, cut in half then thinly sliced
Vinaigrette to taste Sea salt to taste
In a pot large enough to hold both lobsters bring water to a boil and then lower to a simmer. Place the lobsters in the pot and simmer for 15 minutes. Take the lobsters out of the pot and let cool for ten minutes. Take the claw and tail meat out of the shells and set aside.
Boil the potatoes for 20 minutes then let cool for 10 minutes. Set aside.
Boil the asparagus tips for 7-8 minutes then place in an ice bath for 4-5 minutes. Set aside.
Boil the green beans for 7-8 minutes then place in an ice bath for 4-5 minutes. Set aside.
Place 1/2 handful of the salad mix in the middle of your plate. Add the avocado slices. Place the lobster tail down in the middle of the salad then add the lobster claw on top of the tail. Spread the rest of the vegetables around the plate. Finish with 5 whole chives, seal salt and your favorite vinaigrette. Repeat for 3 more plates. Enjoy.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.
First Published: Sep 7, 2011 9:09 AM EST