Enjoy this elegant and refreshing salad as a light main course or upscale starter!
Serves 4
Ingredients:
- Lobster tails – 2 (about 7 oz each)
- Water – 2 quarts, seasoned with salt and bay leaves
- Sun-ripened large tomatoes – 4, sliced into ½-inch rounds
- Fresh basil leaves – 24 large leaves (from 1 bunch)
- Goat cheese – 12 oz, sliced thin with a warm knife
- Spiced mixed lettuce (e.g., arugula, mizuna, mustard greens) – 1 lb
- Extra virgin olive oil – for drizzling
- White balsamic vinegar – for drizzling
- Sea salt – to taste
- Freshly ground black pepper – to taste
Instructions:
- Poach the lobster:
Remove lobster meat from shells. In a pot, bring seasoned water with salt and bay leaves to a gentle boil. Poach lobster tails for about 4 minutes until just cooked. Remove and immediately transfer to an ice bath to stop the cooking. - Prepare ingredients:
- Slice lobster into ¼-inch medallions.
- Slice tomatoes into ½-inch rounds.
- Slice goat cheese thinly using a warm knife.
- Pick 24 whole basil leaves from the bunch.
- Assemble the salad:
- Place a generous handful of mixed greens in the center of each plate.
- Layer slices of goat cheese, tomato, basil leaf, and lobster on top in a stacked or fanned pattern.
- Finish and serve:
- Sprinkle with sea salt and freshly ground black pepper.
- Drizzle white balsamic vinegar and extra virgin olive oil over the salad
