Lobster and confetti vegetable salad

 
                    Lobster And Confetti Vegetable Salad
 
 Recipe By     : Bon Appetit  August 1997
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Seafoods                         To Post
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    dijon mustard
    3      tablespoons   seasoned rice vinegar
    2 1/2  tablespoons   fresh orange juice
    1 1/2  tablespoons   olive oil
    1 1/2  tablespoons   chopped fresh tarragon -- or 1 1/2 teaspoons
                         -- dried
    1      large         shallot -- minced
    1      teaspoon      grated orange peel
    1      large         yellow bell pepper
    1      large         red bell pepper
    2                    uncooked lobster tails -- (thawed, if frozen)
   12      ounces        small green beans -- trimmed
    1      large         white-skinned potato -- cut into 1/2-inch
                         -- pieces
    1      large   ear   fresh corn -- kernels cut from
                         -- cob
   10      cups          mixed baby greens
 
 Place mustard in small bowl.  Whisk in 2 tablespoons vinegar and orange juice. 
  Gradually whisk in oil.  Mix in tarragon, shallot and orange peel.  Season dre
 ssing to taste with salt and pepper.
 
 Char bell peppers over gas flamer or in broiler until blackened on all sides.  
 Enclose in paper bag and let stand 10 minutes.  Peel and seed peppers; cut into
  1/2-inch pieces.  Place in large bowl.
 
 Bring large pot of salted water to boil.  Add lobster tails and cook 10 minutes
 .  Transfer to bowl of ice water and cool.  Add green beans to same pot of boil
 ing water and cook until crisp-tender, about 5 minutes.  Using slotted spoon, t
 ransfer beans to another bowl of ice water and cool.  Add potato to same pot of
  boiling water and cook 2 minutes.  Add corn kernels; cook until potato and cor
 n are just tender, about 2 minutes longer.  Drain well; add to bowl with pepper
 s.  Drain green beans; pat dry with paper towels.  Add beans to potato mixture.
 
 Drain lobster; remove meat from shells.  Cut meat crosswise into rounds.  (Dres
 sing, lobster and salad can be prepared 4 hours ahead.  Cover separately and re
 frigerate.) Mix lobster with 1 1/2 tablespoons dressing.  Mix remaining dressin
 g into salad.  Season with salt and pepper.
 
 Toss greens with remaining 1 tablespoon vinegar.  Place on large platter.  Moun
 d salad on greens.  Arrange lobster over greens and serve.
 
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 
 
 Notes:  The lobster and vegetables are tossed with an orange, shallot and tarra
 gon dressing, then served over mixed green. Offer lavash crackers and white win
 e spritzers.
 
 Converted by MC_Buster.
 
 
 
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