Boiled Lobster Salad With Creamy Tarragon Dressing

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Lobster - boiled
1/2 lb	227g / 8oz	Baby greens - cleaned
4 lbs	1816g / 64oz	Red-skinned potatoes - boiled (small)
1/4 lb	113g / 4oz	Green beans, blanched
6		Cherry tomatoes
		Salt - to taste
		Freshly ground black pepper - to taste
2 tablespoons	30ml	Olive oil
		Creamy Tarragon Dressing
1 tablespoon	15ml	White-wine vinegar
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Chopped fresh tarragon
3/4 cup	177ml	Oil
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

For dressing, in the work bowl of your food processor, process vinegar, and tarragon. Slowly pour in the oil. Stop the machine and taste. Adjust the seasonings.

Remove the lobster meat from the shell, slice the tail meat but leave the claws whole if possible, slice the potatoes.

Toss the greens with 1/4 cup of dressing and put in the center of a plate. Toss the tomatoes, potatoes, and green beans with the oil and season with salt and pepper. Arrange in an attractive manner on the greens. Carefully toss the lobster with 1/4 cup of the dressing, and place on top of the salad. Smear the plate with the remaining dressing.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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