Warm Lobster Salad With Arugula and Truffle Oil

Ingredients

• 4 lbs
• lobsters, cooked, shelled and diced
• 4 lbs
• lobsters, cooked, shelled and diced
• 2
• fennel bulbs, shaved as thin as possible
• 2
• + 40 more ingredients
• • fennel bulbs, shaved as thin as possible
  • 2 lbs
  • ripe
  • tomatoes, red and yellow
  • 2 lbs
  • ripe
  • tomatoes, red and yellow
  • 1 large
  • red vine ripe
  • tomato
  • 1 large
  • red vine ripe
  • tomato
  • 3 bunches
  • arugula, picked and cleaned
  • 3 bunches
  • arugula, picked and cleaned
  • 1 ounce
  • white truffle oil
  • 1 ounce
  • white truffle oil
  • 3 ounces
  • extra virgin olive oil
  • 3 ounces
  • extra virgin olive oil
  • 2 ounces
  • white balsamic vinegar
  • 2 ounces
  • white balsamic vinegar
  • 1
  • juiced
  • lemon
  • 1
  • juiced
  • lemon
  • 1 bunch
  • fresh tarragon, cleaned and chopped
  • 1 bunch
  • fresh tarragon, cleaned and chopped
  • salt and pepper

1 Peel the large red tomato and puree it in a blender until smooth. 2 Drizzle in 2 ounces of olive oil and the balsamic vinegar. 3 Season with salt and pepper to taste and pour into a bowl. 4 Add the fresh tarragon and set aside. 5 In a small bowl, whisk the remaining olive oil with the truff...

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