MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lobster Salad w/Green Beans, Tomatoes & Basil
Categories: Seafood, Vegetables, Herbs
Yield: 4 Servings

4 Live lobsters; 1 1/2 - 2 lb
- each
Salt & black pepper
3 Bay leaves
1 ts Black peppercorns
1 ts Allspice berries
2 sm Garlic cloves; rough
- chopped
1 ts Dijon mustard
3 tb Red wine vinegar
1/2 c Extra-virgin olive oil
1 Loose packed cup parsley
- leaves
1 c Green basil leaves; loose
- packed
+=PLUS=+
1 sm Bunch green or purple basil;
- garnish
1/2 lb Cherry tomatoes; halved
1 lb Small haricots verts;
- briefly cooked, cooled
1 1/2 lb Heirloom tomatoes; in thick
- slices
4 lg Hard-boiled eggs; peeled,
- halved, lightly salted
1 lb New potatoes; cooked,
- cooled
Arugula or salad leaves;
- garnish
Aioli; optional

In a large pot or in batches, so as not to crowd them,
steam or boil the lobsters in seawater or heavily salted
water. Add the bay leaf, peppercorns and allspice
berries, if you wish. Depending on their size, cook the
lobsters for 13 to 15 minutes. (Ask your fishmonger for
recommended cooking time.) Let lobsters cool to room
temperature on rimmed baking sheets.

Using lobster crackers, kitchen shears or a mallet,
crack shells and remove meat. Place the claw meat and
knuckle meat in a container. Slice tail meat 1/2" thick
and add to the container. Cover and refrigerate until
ready to use.

MAKE THE VINAIGRETTE: Add garlic, mustard, vinegar,
olive oil, parsley and basil leaves to a blender jar or
food processor. Whiz until slightly thickened. Season to
taste with salt and pepper.

Put cherry tomatoes in a small bowl, season with salt
and pepper and add 3 tablespoons vinaigrette. Toss to
combine. To another small bowl, add green beans and 3
tablespoons vinaigrette. Toss to combine.

Arrange lobster meat in the center of a platter or
divide among individual plates. Surround with tomato
slices, and season lightly with salt and pepper. Spoon
cherry tomatoes over the tomato slices. Scatter green
beans artfully. Tuck eggs and potatoes here and there
(or serve potatoes separately). Finish with arugula or
salad leaves.

Drizzle remaining vinaigrette over everything. Garnish
with the prettiest basil leaves. Serve aioli on the
side, if using.

TIP: For a quick aioli, whiz 1 whole egg, 2 teaspoons
lemon juice and 2 garlic cloves in a mini food
processor, then add 3/4 cup vegetable oil and 1/4 cup
extra-virgin olive oil through the small holes and let
it dribble with motor running. Transfer thickened
mixture to a serving bowl. Thin with a little cold water
as necessary, and add salt to taste.

By: David Tanis

Yield: 4 servings as a main course

RECIPE FROM: https://cooking.nytimes.com

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