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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No mayonnaise to mask the lobster's natural sweetness. Linda Greenlaw recipe. Ingredients:
3 pound lobsters |
1/2 cup peas |
1/4 cup extra virgin olive oil |
1 1/2 tbsp lemon juice |
1/2 cup celery, thinly sliced |
1 tbsp basil, chopped |
1 tsp lemon zest, finely grated |
1 ground white pepper |
1 cup fresh arugula |
Directions:
1. Steam live lobsters about 15 minutes. Using tongs, transfer to a bowl and let cool. Remove claw and tail meat. Cut into 1/2-inch pieces.
2. Bring salted water to a boil and cook peas about 2 minutes, then plunge them into an ice water bath.
3. In a bowl, mix the olive oil, lemon juice, celery, basil, and lemon zest. Add the lobster and peas, season with salt and pepper, and toss.
4. Put 1/2 cup of arugula on each plate, then mound the lobster salad on top. Serve slightly chilled or at room temperature.
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