Lobster salad with basil and lemon vinaigrette

 
               Lobster Salad With Basil And Lemon Vinaigrette
 
 Recipe By     : Cooking Live Show #CLA06
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    live lobsters -- 1 1/4 to 1 1/2 pound
      1/2  pint          red cherry tomatoes -- halved
      1/2  cup           fresh corn -- removed from cob
      1/2  cup           celery -- sliced diagonally
    1      tablespoon    minced fresh basil leaves
    1      tablespoon    freshly grated lemon zest
    3      tablespoons   fresh lemon juice
      1/3  cup           hazelnut oil
                         garnish: 4 lemon wedges
 
 In a large stock pot of boiling salted water, plunge the live lobsters
 and boil them, covered, for 8 to 10 minutes. Transfer the lobsters
 with tongs to a cutting board and let cool until they can be handled.
 Break off the claws at the body, crack them, and remove the meat,
 cutting it into 3/4 inch pieces. Halve the lobsters lengthwise along
 the underside, remove the meat from the tails, and cut it into 3/4
 inch pieces. In a large bowl combine the claw meat and the tail meat.
 Break off the legs carefully at the body, reserving them for another
 use, remove the meat from the body cavities near the leg joints, and
 add it to the bowl.
 
 Add the halved cherry tomatoes, corn, and celery to the lobster meat.
 Toss in the basil and lemon zest and stir to combine.
 
 In a small bowl, whisk the lemon juice with the hazelnut oil and
 season with salt and pepper.
 
 Drizzle over the lobster mixture and toss to coat it well. Season to
 taste with salt and pepper.
 
 Yield: 2 servings
 
 
 
 
                    - - - - - - - - - - - - - - - - - -