Recipe courtesy of Steven Tevere
Lobster Beet Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 436
- Total Fat
- 21
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 42
- Cholesterol
- 288
- Sodium
- 1046
- Total: 1 hr 11 min
- Prep: 10 min
- Inactive: 1 min
- Cook: 1 hr
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.