Warm Lobster Salad With Arugula and Truffle Oil

Recipe by Marla Jones
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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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.
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