Warm Lobster Salad With Arugula and Truffle Oil
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 4 lbs lobsters, cooked, shelled and diced
- 2 fennel bulbs, shaved as thin as possible
- 2 lbs ripe tomatoes, red and yellow
- 1 large red vine ripe tomatoes
- 3 bunches arugula, picked and cleaned
- 1 ounce white truffle oil
- 3 ounces extra virgin olive oil
- 2 ounces white balsamic vinegar
- 1 juiced lemon
- 1 bunch fresh tarragon, cleaned and chopped
- salt and pepper
directions
- Peel the large red tomato and puree it in a blender until smooth.
- Drizzle in 2 ounces of olive oil and the balsamic vinegar.
- Season with salt and pepper to taste and pour into a bowl.
- Add the fresh tarragon and set aside.
- In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
- Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
- Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
- Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
- Toss with the warm tarragon dressing and season to taste.
- Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
- Top with the lobster-tomato salad and serve immediately.
- Do not make the dish ahead of time.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Hi, I'm pretty busy. I homeschool my two teens while running after my 1 1/2 year old. I work part-time, voluntarily, for a local FSA farm. This works out great as I get lots of fresh, organic produce to use. I love cooking and collect all sorts of cookbooks. Though I do like to cook, I'm wary of branching out and creating some of my own recipes, but as I gain more experience, it's starting to come easier. Now, if only I'd just write those recipes down after I've made them!