Lobster and Heirloom Tomato Salad

Name: Lobster and Heirloom Tomato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 237 milliliters lightly packed basil leaves; 1 head Boston lettuce, torn into bite-size pieces; 2 mediums red heirloom tomatoes, cored and cut into 8 wedges; 2 mediums yellow heirloom tomatoes, cored and cut into 8 wedges; 2 kilograms lobsters; 237 milliliters tightly packed mâche or mesclun; 118 milliliters extra-virgin olive oil; 1 teaspoon cracked black peppercorns; 1 large plum tomato, cored and coarsely chopped; 1 small head radicchio, torn into bite-size pieces; 1 Tbsp red wine vinegar; 8 servings Salt; 4 shallots, thinly sliced

Lobster and Heirloom Tomato Salad might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 8. One serving contains 218 calories, 15g of protein, and 14g of fat. From preparation to the plate, this recipe takes about 45 minutes. If you have tightly mâche, shallots, heirloom tomatoes, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

Bring a large pot of water to a boil. Plunge the lobsters in headfirst and cook until bright red all over, about 10 minutes. Using tongs, transfer the lobsters to a large bowl. When cool enough to handle, twist off the claws and crack them all over.

Ingredients you will need

Lobster

Water

Equipment you will use

Tongs

Bowl

Pot

Remove the claw and knuckle meat and cut the claw meat into 1-inch pieces. Twist off the lobster tails. With a large, heavy knife, cut the tails in half lengthwise down the center. Pull out and discard the black intestinal veins. Loosen the tail meat but leave it in the shell. Cover all the lobster meat with plastic wrap and refrigerate.

Ingredients you will need

Lobster Tails

Lobster Meat

Meat

Wrap

Equipment you will use

Plastic Wrap

Knife

In a small saucepan, combine the olive oil, basil, shallots and peppercorns and bring to a boil. Cover and simmer over low heat for 5 minutes, then strain the oil into a small bowl.

Ingredients you will need

Peppercorns

Olive Oil

Shallot

Basil

Cooking Oil

Equipment you will use

Sauce Pan

Bowl

In a mini food processor, puree the plum tomato. Strain the tomato puree into the olive oil. Stir in the balsamic and red wine vinegars and season the tomato dressing with salt.

Ingredients you will need

Tomato Puree

Plum Tomato

Olive Oil

Red Wine

Tomato

Salt

Equipment you will use

Food Processor

In a large bowl, toss the Boston lettuce, radicchio and mche with the lobster-claw and knuckle meat.

Ingredients you will need

Butter Lettuce

Radicchio

Lobster

Meat

Equipment you will use

Bowl

Add all but 2 tablespoons of the tomato dressing and toss well. Mound the salad on plates and arrange the tomato wedges alongside. Top each salad with a halved lobster tail, cut side up.

Ingredients you will need

Lobster Tails

Tomato

Brush the tail meat with the reserved tomato dressing and serve at once.

Ingredients you will need

Tomato

Meat

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 237milliliters

lightly packed basil leaves 1head

Boston lettuce, torn into bite-size pieces 2mediums

red heirloom tomatoes, cored and cut into 8 wedges 2mediums

yellow heirloom tomatoes, cored and cut into 8 wedges 2kilograms

lobsters 237milliliters

tightly packed mâche or mesclun 118milliliters

extra-virgin olive oil 1teaspoon

cracked black peppercorns 1large

plum tomato, cored and coarsely chopped 1small head

radicchio, torn into bite-size pieces 1Tbsp

red wine vinegar 8servings

Salt 4

shallots, thinly sliced

Recommended wine: Chablis, Chardonnay

Chablis and Chardonnay are my top picks for Lobster. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. You could try Domaine Louis Michel et Fils Chablis. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.