Lobster and Summer Vegetable Salad
What could be better to celebrate the arrival of summer than a salad refined both in looks and flavours? Garnished with big pieces of lobster, a creamy vinaigrette, a drizzle…
Instructions
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1
In a large pot, bring about 1 inch (2.5 cm) of water to a boil and season with salt, calculating 2 tsp of salt per 1 cup (250) of water (see note).
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2
Cut off the elastics from the lobster claws. Place the lobsters in the pot. Cover. Calculate 12 minutes of cooking time for a 1 lb (450 g) lobster starting from the moment the water comes back to a boil. For each ¼ lb (115 g) extra, calculate an additional 1 minute of cooking time.
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3
Remove the lobsters from the pot. Let cool. Refrigerate for 1 hour or until completely chilled.
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4
Shell the lobsters. Cut the claw and tail meat into bite-sized pieces. Save the shells for another use.
What could be better to celebrate the arrival of summer than a salad refined both in looks and flavours? Garnished with big pieces of lobster, a creamy vinaigrette, a drizzle of chive oil and crunchy vegetables, this dish is emblematic of summer.
