Summer Salad with Lobster

Name: Summer Salad with Lobster
Yield: 6 servings
Ingredients: 10 pound lobster steamed, shelled and sliced into steaks - allow 2 per person; 1 pound mixed greens; 3 ripe peaches, pitted and hand torn in quarters; 3 balls of Buffalo Mozzarella, hand torn in quarters; 12 slices of Prosciutto; Hunk of Parmesan Cheese; Bunch of Fresh Basil or Tarragon, chopped; 4 Lemons Juiced; 2/3 Cup Olive Oil; 2 Tbsp. Dijon Mustard; 1 tsp Kosher Salt (or to taste); 2 tsp Fresh Ground Black Pepper (or to taste); 1 Baguette - French Bread, Hand Torn into large chunks

Easy

Save (3)

Rate

6 servings Easy

Total: Order lobster in advance. Grab all other ingredients when you go pick it up! - 2 hours to shop and prep. Active: 1 hour

0 Ratings

Ingredients (13)

10 pound lobster steamed, shelled and sliced into steaks - allow 2 per person
1 pound mixed greens
3 ripe peaches, pitted and hand torn in quarters
3 balls of Buffalo Mozzarella, hand torn in quarters
12 slices of Prosciutto
Hunk of Parmesan Cheese
Bunch of Fresh Basil or Tarragon, chopped
4 Lemons Juiced
2/3 Cup Olive Oil
2 Tbsp. Dijon Mustard
1 tsp Kosher Salt (or to taste)
2 tsp Fresh Ground Black Pepper (or to taste)
1 Baguette - French Bread, Hand Torn into large chunks

Try Amazon Fresh

Get fresh food news delivered to your inbox

This is my favorite summer lunch and the first thing I make when I get to Cape Cod each year. Originally inspired by a Jamie Oliver dish. If you are lucky enough to spend any time in New England this is a must try. First find a Fish Market that sells and steams fresh lobsters. I recommend ordering a ten pounder! The bigger the lobster the better the meat to shell ratio and the price per pound goes down. The claws and tail are so big you can literally slice inch thick steaks out of them. Even the body meat comes out in huge chunks. A $60 ten pounder will easily feed six people with leftovers for lobster rolls later. Below, “Hand Torn” gives this luxurious dish a rough and ready casualness. The combination of crisp greens, juicy peaches, creamy cheese, salty ham and luscious Lobster is out of this world!

by lexajo

Instructions

1Whisk dressing of Lemon Juice, Olive Oil, Dijon, Salt and Pepper
2Cover a Large Platter with a bed of Mixed Greens
3Lay Torn up Peaches, Mozzarella, Prosciutto and Lobster evenly over Greens
4Drizzle Dressing over all
5Shave Parmesan and Sprinkle Herbs over top
6Place whole platter in center of table
7Serve with basket of Bread and a Buttery Chardonnay!

Load Comments

Recommended from Chowhound

How to Make Kimchi at Home

(10:06)

Video from CHOW-TO

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.