Summer Lobster Salad
meat from 2 cooked lobster (2)
2 cups baby corn on the cob, precooked (500ml)
1 large yellow bell pepper, cut in (1)
2 cups fresh Chinese green beans, cut into (500ml)
1/4 cup onion, diced (60ml)
Bring medium saucepan of salted water to boil. Add green beans and cook till just done, about 2 minutes. Drain and transfer to bowl of ice water and cool. Drain beans and corn and place in large bowl with pepper and onion.
Prepare dressing and let stand for 1 hour. Separate lobster meat, slicing tail into rounds and removing cartilage from claws. Divide meat between four plates and place on bed of lettuce or Belgian endive. Try using whole claws to garnish each serving.
3 tbsp tarragon vinegar (45 ml)
1 tbsp cracked black pepper (15 ml)
1 1/2 tbsp coarse-grained mustard (20 ml)
1 tbsp honey (15 ml)
3/4 cup vegetable oil (180 ml)
3 tbsp fresh tarragon, chopped (45ml)
or 2 tsp/10ml dried tarragon
Bring vinegar and pepper to simmer in small heavy pan. Whisk in mustard and honey. Gradually whisk in oil. Remove from heat and mix in tarragon. Put half of dressing over vegetables and let stand at room temperature for one hour.