Warm Lobster Salad With Arugula and Truffle Oil

"I found this off of truffle-oil.com and am posting it here to save it. I haven't made it yet, so if someone has, please let me know how it is. One of these days I'll get around to buying some truffle oil and giving this a go. It sounds like it would be a very eye-appealing salad, too. The website offered the tips of using fresh herbs and not overcooking the lobster. I'm guessing on the yield and times, so please inform me of them when you make this."
 
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photo by a food.com user photo by a food.com user
Ready In:
45mins
Ingredients:
11
Yields:
1 cup
Serves:
6
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ingredients

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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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Reviews

  1. This is one of our most favorite dishes. We have made it many, many times. We are white truffle and lobster lovers. How could you go wrong?
     
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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!
 
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