Warm Lobster Salad With Arugula and Truffle Oil

Ingredients

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

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...

View full recipe at SpringPad

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