Maine lobster salad

Yield: 4 servings

Measure Ingredient
4 \N Cooked lobsters - (1 1/4 lbs ea); meat removed,
\N \N And shells discarded
⅔ cup Mayonnaise
3 tablespoons Chopped tarragon leaves
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
3 tablespoons Fresh lemon juice
1 tablespoon Dijon mustard
3 tablespoons Chopped dill weed
⅓ cup Extra-virgin olive oil
1 cup Mesclun salad greens
½ cup Cooked corn; removed from cob
½ pint Cherry tomatoes; cut in half

Prepare the lobster and shell meat. In a bowl, combine the mayonnaise and chopped tarragon, and season with salt and pepper. Dress lobster meat with half the tarragon dressing. In a blender, combine lemon juice, mustard, and dill and blend for 30 seconds. Drizzle in oil to finish vinaigrette. Season with salt and pepper. Toss salad greens, corn, and tomatoes with half of the vinaigrette. Divide salad equally among four plates. Arrange the lobster meat on top of the salad. Drizzle with the remaining vinaigrette and serve with the remaining mayonnaise on the side. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C15 broadcast 04-23-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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