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    from "Celebrate!" by Sheila Lukins

    This started out as a vision: a rustic glazed green plate, holding a salad that I see as a summer vacation on a plate. Where is the vacation? Doesn't matter. It's just summer: high puffy clouds in a hot blue sky. It could be the coast of Maine or the coast of France. The simplicity of the ingredients is a testament to the elegant rich flavors. Wait—the vision continues. Serve this with ripe figs, a good chèvre, and a cool Bandol rosé from Provence.

    Serves 8

    1 1/2 cups fresh corn kernels (from 3 ears corn)
    4 cups cut-up cooked lobster (see Note)
    2 cups diced seeded ripe tomatoes (1/4-inch dice)
    Salt and freshly ground black pepper, to taste
    6 to 8 tablespoons Garlic Vinaigrette (recipe follows)
    2 bunches arugula (about 12 ounces), trimmed, rinsed, and patted dry
    1/2 cup thinly slivered fresh basil leaves, for garnish
    8 fresh nasturtium blossoms, for garnish (optional)

    Garlic Vinaigrette
    1/4 teaspoon coarse (kosher) salt
    2 cloves garlic, crushed
    1/4 cup red wine vinegar
    2 tablespoons Dijon mustard
    1/2 cup extra-virgin olive oil
    Freshly ground black pepper, to taste

    Print recipe

    1. Bring a saucepan of water to a boil. Add the corn kernels and cook until just tender, 1 minute. Drain into a colander and run under cold water to stop the cooking. Drain again and pat dry.
    2. Using a rubber spatula, gently combine the corn, lobster, and tomatoes in a bowl.
    3. Just before serving, season the salad with salt and pepper. Dress it lightly with the vinaigrette.
    4. Arrange the arugula in the center of a large platter and top with the lobster salad. Garnish the salad with the slivered basil, and nasturtium blossoms, if desired, before serving.
    Note: You'll get 4 cups lobster meat from four 1 1/2 pound lobsters.
    Garlic Vinaigrette (Makes 3/4 cup)
    When preparing this dressing it is important to crush—almost mash—the garlic. Sprinkling it with coarse salt makes the crushed garlic easier to mince.

    Sprinkle the salt over the garlic on a chopping board and finely mince the garlic. Combine this with the vinegar and the mustard in a small bowl. Whisking constantly, slowly drizzle in the olive oil. Continue whisking until the vinaigrette thickens. Season with pepper. Refrigerate, covered, until ready to use.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Yellow Corn - $0.89/ea
     Farm Fresh, ear
      Wild Cold Water Lobster Tails, 8oz - $17.99/ea
     8oz (tails)
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
      Earthbound Farm Organic Baby Arugula Salad - $3.99/5oz
      Gotham Greens Local Basil - $3.99/ea
     1oz, Local
    Optional Ingredients
      Edible Flowers
    This product is currently unavailable.
    You May Already Have
      La Baleine Fine Sea Salt - $3.79/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Roland Aged French Red Wine Vinegar - $3.69/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
      Maille Dijon Mustard - $5.59/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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