Name: Lobster Beet Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H11M0.000S
Yield: 4 servings
Cuisine: american
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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Lobster Beet Salad

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