This lobster salad is substantial, and it can make a meal all on its own – perfect for summer entertaining. Serve with a crisp, chilled white wine (or maybe some spicy bloody marys for brunch) and a crusty baguette. Add as many garden veggies as you like, arranged around the plate.
2ripe avocadospeeled, pitted and cut into bite size chunks
clamshell of mixed baby greens
2cupssweet cherry tomatoeshalved
6radishestrimmed and quartered
41 1/2 lb live lobstersor 4 cups cooked lobster meat
1/2cupgreen onionswhites only, minced
1/2cupwhite wine vinegar
1/2cupcoarsely chopped fresh dill
1teaspoonfresh ground black pepper
Combine all dressing ingredients in a jar with a tight fitting lid and shake well to emulsify. *
Add the lobsters to a large pot of boiling water with a steamer basket, cover tightly and steam until cooked, about 10 minutes and the shell is bright red. Transfer to an ice bath and cool for 5 minutes or so.
Remove lobsters from the ice water, crack the shells and remove the meat. Leave the meat whole or coarsely chop.
Spread the pesto on the outside edges of your serving plates, and make a tower of the mixed baby greens in the center. Arrange the lobster and vegetables around the platter, and serve with the chilled dressing.
* This dressing can be made up to 3 days ahead of time. Cover and chill. Shake well just before using.
Have any summertime lobster prep tips to share? Let us know in the comments!
Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.