Lobster Beet Salad

Total Time:
1 hr 11 min
Prep:
10 min
Inactive:
1 min
Cook:
1 hr

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 3 shallots, sliced
  • 2 tablespoons champagne vinegar
  • 1/4 cup olive oil
  • Salt and pepper
  • 1 vanilla bean, split and scraped
  • 3/4 pound beets, roasted, peeled, and quartered
  • 2 heads frisee
  • 1/4 cup pine nuts
  • 1 sprig tarragon, leaves removed
  • 1 sprig chervil, leaves removed
  • 2 (1-pound) lobsters, cooked, meat removed, and halved
Directions
  • In a large bowl, marinade the shallots in the Champagne vinegar for 5 minutes. Add the olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients, taste, and adjust the seasonings.

  • Add the beets and frisee to the dressing. Divide the dressed frisee and beets between 4 plates. Sprinkle with the pine nuts and herb leaves. Top with half a lobster for each plate, and spoon on extra dressing.


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