This is an Italian take on lobster salad. It is as refreshing as the traditional American mayonnaise-based salads, but very different. This lobster salad relies on a few ingredients, but they must be the best you can afford: Olive oil, tomatoes and fresh basil and mint. Dried herbs will not do here. This salad is an excellent way to use leftover cooked lobster, or the meat that is in the lobster's body. This recipe serves 6 as a starter.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 lb lobster meat
- 1/2 cup high-quality olive oil
- 3 T. fresh lemon juice
- 1-2 chopped garlic cloves
- Salt
- 2 chopped celery stalks
- 1 lb good-quality tomatoes, chopped coarsely
- 1/2 sweet onion, sliced into half-moons
- 15-25 fresh basil leaves
- 15-25 fresh mint leaves
- 15-25 arugula leaves (optional)
- Freshly ground black pepper
Preparation:
Make the dressing by buzzing the lemon juice and garlic in a food processor, then drizzling in the olive oil slowly so it emulsifies.
Separate half the herbs and arugula, then mix the other half along with all the other ingredients in a bowl. Add the dressing, mix gently, cover and chill in the fridge for 30 minutes.
To serve, lay out some of the herbs you did separate out, then spoon some of the salad on top of it. Top with a little ground black pepper.