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.
Provided by Marla Jones
Categories Lobster
Time 45m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- 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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Rajib
[email protected]I'm going to make this for my next dinner party.
Jason Oshobugie Ogiorumua
[email protected]This looks amazing!
Arnold Mubiru
[email protected]I can't wait to try this recipe!
Md Dalim
[email protected]This salad is a keeper!
Zee Mvubu
[email protected]I highly recommend this recipe.
Arkam Said
[email protected]Delicious!
Ruth Sekgokong
[email protected]This salad is so elegant and sophisticated. It's perfect for a special occasion.
Amber Ndlovu
[email protected]I love the simplicity of this dish. The fresh ingredients really shine through. I will definitely be making this again.
Muntasir Hossain Sikder
[email protected]This was my first time making lobster salad and it turned out great! The recipe was easy to follow and the salad was delicious.
Iqbal Hussain
[email protected]I made this salad for a special occasion and it was a hit! Everyone loved the unique combination of flavors. The truffle oil really made the dish.
Nattalie Adams
[email protected]I followed the recipe exactly and the results were stunning. The salad was beautiful and tasted even better than it looked. My guests raved about it!
kamya live
[email protected]This warm lobster salad was an absolute delight! The lobster was cooked perfectly and the arugula and truffle oil added a wonderful flavor combination. I would definitely make this dish again.