Lobster Salad With Basil And Lemon Vinaigrette

* Exported from MasterCook *

Lobster Salad With Basil And Lemon Vinaigrette

Recipe By : Cooking Live Show #CLA06
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 live lobsters -- 1 1/4 to 1 1/2 pound
1/2 pint red cherry tomatoes -- halved
1/2 cup fresh corn -- removed from cob
1/2 cup celery -- sliced diagonally
1 tablespoon minced fresh basil leaves
1 tablespoon freshly grated lemon zest
3 tablespoons fresh lemon juice
1/3 cup hazelnut oil
garnish: 4 lemon wedges

In a large stock pot of boiling salted water, plunge the live lobsters
and boil them, covered, for 8 to 10 minutes. Transfer the lobsters
with tongs to a cutting board and let cool until they can be handled.
Break off the claws at the body, crack them, and remove the meat,
cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along
the underside, remove the meat from the tails, and cut it into 3/4
inch pieces. In a large bowl combine the claw meat and the tail meat.
Break off the legs carefully at the body, reserving them for another
use, remove the meat from the body cavities near the leg joints, and
add it to the bowl.

Add the halved cherry tomatoes, corn, and celery to the lobster meat.
Toss in the basil and lemon zest and stir to combine.

In a small bowl, whisk the lemon juice with the hazelnut oil and
season with salt and pepper.

Drizzle over the lobster mixture and toss to coat it well. Season to
taste with salt and pepper.

Yield: 2 servings




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