Warm Lobster Salad


  • 1 bunch fresh chervil, for garnish
  • 1 teaspoon fresh lemon juice
  • 1 shallot, peeled and finely diced
  • 6 cups mesclun (baby greens)
  • Freshly ground white pepper, to taste
  • Fine sea salt, to taste
  • ½ cup vinaigrette
  • + 2 more ingredients
    • 1 recipe lobster stock
    • 4 (1-pound) lobsters

1. Kill the lobsters and poach them according to the directions in Poaching Lobster (do not shell the tail meat). Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips. Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat. Cut ...

View full recipe at SpringPad


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