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Lobster and confetti vegetable salad
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 3 Teaspoon(s) dijon mustard 3 Tablespoon(s) rice vinegar 98/627 Cup(s) orange juice 1 1/2 Tablespoon(s) olive oil 4 1/2 Teaspoon(s) tarragon; chopped 1 Tablespoon(s) shallot; minced 1/3 Tablespoon(s) grated orange rind 1 yellow pepper 1 red pepper 2 uncooked lobster tails; thawed 3/4 Pound(s) hericot verts; trimmed 1 white skinned potato; cut into 1/2 inch pcs 1 ears corn kernels 10 Cup(s) mixed greens |
Directions: Place mustard in small bowl. Whisk in 2 tablespoons vinegar and orange
juice. Gradually whisk in oil. Mix in tarragon, shallot and orange peel.
Season dressing to taste with salt and pepper.
Char bell peppers over gas flamer or in broiler until blackened on all
sides. Enclose in paper bag and let stand 10 minutes. Peel and seed
peppers; cut into 1/2-inch pieces. Place in large bowl.
Bring large pot of salted water to boil. Add lobster tails and cook 10
minutes. Transfer to bowl of ice water and cool. Add green beans to same
pot of boiling water and cook until crisp-tender, about 5 minutes. Using
slotted spoon, transfer beans to another bowl of ice water and cool. Add
potato to same pot of boiling water and cook 2 minutes. Add corn kernels;
cook until potato and corn are just tender, about 2 minutes longer. Drain
well; add to bowl with peppers. Drain green beans; pat dry with paper
towels. Add beans to potato mixture.
Drain lobster; remove meat from shells. Cut meat crosswise into rounds.
(Dressing, lobster and salad can be prepared 4 hours ahead. Cover
separately and refrigerate.) Mix lobster with 1 1/2 tablespoons dressing.
Mix remaining dressing into salad. Season with salt
and pepper.
Toss greens with remaining 1 tablespoon vinegar. Place on large platter.
Mound salad on greens. Arrange lobster over greens and serve.
Notes: The lobster and vegetables are tossed with an orange, shallot and
tarragon dressing, then served over mixed green. Offer lavash crackers and
white wine spritzers.
Contributor: mastercook
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