Lobster, to me, is a celebratory food…kind of like Dom Perignon. When I think of either of these, I think of special occasions. Well, Hubby was “Da MAN” last week, closing a nice real estate deal. While we did NOT crack open a bottle of Dom, I DID splurge and buy lobster for dinner. Keeping with my theme of “Main Meal Salads” for summer, I decided to replicate an outstanding salad which comes from my friend, Blanca. It’s absolutely delicious, and it also gave me a chance to use some of the basil from my garden. When Hubby called to say he was on his way home, and asked what was for dinner, I told him we would clean out the fridge and he could have leftover sausage & Ranch Style beans from Teenage Son’s birthday party. I could tell he was less than thrilled, but being the diplomat that he is, he kept his thoughts to himself. Needless to say, he was PLEASANTLY surprised to see lobster being served in place of sausage & beans. If you don’t want to splurge on lobster, try this salad with either shrimp or chicken. Either would be great!
Everyone loves to be spoiled once in a while. Spoil your special someone today! 😉
Lobster, Potato & Green Bean Salad with Pesto Vinaigrette
Serves 6 as a first course
- meat from about 3 large lobsters (see note)
- 12-18 small red new potatoes (about 2 lbs)
- 1 1/2 lb green beans, trimmed and cut into 2-inch lengths (I use hericot verts)
- 1 cup tightly packed fresh basil leaves
- 1 teaspoon minced garlic
- 2 tablespoons toasted pine nuts or walnuts
- about 3/4 cup olive oil
- 1/4 cup red wine vinegar
- freshly ground pepper
- butter lettuce
- cherry tomatoes
Place potatoes in a saucepan, cover them with cold water and add salt. Bring to a boil, then reduce heat and simmer, uncovered, until the potatoes are cooked through but still firm, about 10-20 minutes. Drain and refrigerate to stop further cooking.
Bring a large pot of salted water to a boil. Drop in the green beans and cook until tender-crisp, about 2-4 minutes. Drain the beans and plunge them into ice water. Drain, pat dry and set aside.
Combine basil leaves, garlic and nuts in a food processor or blender. Pulse to combine. Add about 1/2 cup of the olive oil and process to a coarse puree. Transfer the pesto to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper.
To serve, cut the potatoes into 1/4 inch slices. In a large bowl, toss the potatoes and green beans with half the vinaigrette. Divide among 6 salad plates lined with lettuce leaves; top with lobster pieces and drizzle with the remaining vinaigrette. Garnish with cherry tomatoes.
Note: If you don’t want to steam the lobsters yourself, your local grocery store’s fish department will gladly do it for you.