Lobster Salad With Green Beans Tomatoes And Basil Recipes

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

LOBSTER SALAD WITH GREEN BEANS, TOMATOES AND BASIL

Steps:

• In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
• Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
• Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
• Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
• Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
• Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

LOBSTER, GREEN BEAN & RADICCHIO SALAD

Steps:

• To prepare the lobster, separate the claws from the tail. Crack the claws with a rolling pin and pick out the meat. Remove the shell from the lobster tail, cut the tail in half and discard the intestine. Break off the legs then roll a rolling pin over them to push out any meat. Cut all the meat into bite-sized pieces, cover and put in the fridge.
• Put a small saucepan of salted water on to boil. Add the potatoes and simmer for 15 mins until cooked but not broken up. Lift the potatoes out of the water and leave to one side to cool. Add the green beans to the hot water and boil for 3 mins until just cooked. Drain the beans and run under cold water. Put the cooled potatoes and beans in the fridge to chill.
• To make the basil dressing, blitz the pine nuts, most of the basil (saving a few leaves to finish), the garlic and red wine vinegar in a small food processor. With the motor running, slowly drizzle in the olive oil. The dressing should be fairly smooth but still have some texture. Season and set aside.
• When you are ready to serve, cut the potatoes into 1cm-thick slices, put in a bowl and mix with half the dressing. Arrange the radicchio and green beans on two serving plates, top with the potato slices and finally the chilled lobster. Drizzle over the rest of the dressing, top with the reserved basil leaves and serve.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

LOBSTER CHOPPED SALAD WITH FAVA BEANS, CHERRY TOMATOES, AVOCADO, CORN, AND APPLEWOOD-SMOKED BACON

Steps:

• Bring a large pot of water to a boil over high heat.
• Insert the tip of a large chef knife just below the eyes of each lobster-this will kill them instantly. Add the lobsters to the pot of boiling water, making sure they are completely submerged. Cook the lobsters 10 minutes, and then remove them immediately to a bowl of ice water.
• When the lobsters have cooled, twist off the tails and claws from the bodies. Save the bodies for another use, or discard.
• Place the tails on their sides, and crush gently with the heel of your hand to break open the shells. Carefully pull out the tails. Cut the tails in half lengthwise, and remove the intestinal tract and any green tomalley. Cut each half crosswise into six or seven pieces.
• Use the back of a large not-precious knife to break open the shell on the claws. Remove the claw meat, and cut each claw into three or four pieces. Carefully crack the shells of the knuckles and remove the meat. You should have about 12 ounces of lobster meat total.
• Slice the bacon into 3/8-inch-thick slices. Arrange the bacon strips in two stacks, then cut the strips crosswise into 3/8-inch even-sided rectangles or lardons. Heat a large sauté pan over medium heat for 1 minute. Swirl in 1 tablespoon olive oil, add the bacon, and cook about 5 minutes, stirring frequently, until the bacon is tender and lightly crisped. Using a slotted spoon, remove the bacon to a plate lined with paper towels. Reserve the fat in the pan.
• Return the pan to medium-high heat. Add the corn, thyme, 1/4 teaspoon salt, and a pinch of black pepper. Sauté over medium heat 3 to 4 minutes, until the corn is just cooked and tender. Remove to a platter or baking sheet to cool.
• While the corn is cooling, make the vinaigrette: Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/3 cup olive oil and a pinch of cayenne. Taste for balance and seasoning.
• Cut the avocados in half lengthwise. Remove the pit and peel. Dice the avocados into 1/2-inch cubes and season with 1/4 teaspoon salt. Slice the cherry tomatoes in half, and season with 1/4 teaspoon salt.
• Place the lobster, corn, avocados, tomatoes, and bacon in a large salad bowl. Toss with 5 tablespoons vinaigrette and taste for seasoning, adding a little more vinaigrette if you like. Place the lettuce leaves on a large chilled platter and spoon a little vinaigrette over them. Toss the parsley into the lobster salad, and arrange it over the lettuce. Scatter the basil over the top.
• You can boil and prepare the lobsters, make the vinaigrette, and sauté the bacon and corn ahead of time. Prepare the avocado and tomatoes just before serving.