Maine Lobster Salad

Recipe Ingredients

4		Cooked lobsters - (1 1/4 lbs ea) - meat removed,
		And shells discarded
2/3 cup	157ml	Mayonnaise
3 tablespoons	45ml	Chopped tarragon leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Fresh lemon juice
1 tablespoon	15ml	Dijon mustard
3 tablespoons	45ml	Chopped dill weed
1/3 cup	78ml	Extra-virgin olive oil
1 cup	237ml	Mesclun salad greens
1/2 cup	31g / 1.1oz	Cooked corn, removed from cob
1/2		Cherry tomatoes - cut in half

Recipe Instructions

Prepare the lobster and shell meat. In a bowl, combine the mayonnaise and chopped tarragon, and season with salt and pepper. Dress lobster meat with half the tarragon dressing.

In a blender, combine lemon juice, mustard, and dill and blend for 30 seconds. Drizzle in oil to finish vinaigrette. Season with salt and pepper. Toss salad greens, corn, and tomatoes with half of the vinaigrette.

Divide salad equally among four plates. Arrange the lobster meat on top of the salad. Drizzle with the remaining vinaigrette and serve with the remaining mayonnaise on the side.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C15 broadcast 04-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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