The Dish: Market -- Lobster salad
The Dish Archive: The Dish: Market -- Lobster salad
THE CHEF: RENÉ MICHELENA
THE RESTAURANT: MARKET IN BOSTON'S FINANCIAL DISTRICTTHE DISH: LOBSTER SALAD
16 oz. lobster meat, poached and chilled
3 tbsp. mayonnaise
3 Tbsp. sour cream
1/4 tsp lemon zest
1 Tbsp scallion rounds
1 sprig tarragon (chopped)
1 cup diced pineapple
1 cup diced watermelon
4 radishes (sliced)
mizuna greens or mesclun mixed greens
2 tbsp Extra virgin olive oil
1) Chop lobster into large pieces and toss w/ the mayo, cream, zest, scallions and tarragon. Set aside.
2) In another bowl, mix the fruit and season w/ black pepper.
3) portion the fruit salad between four plates and do the same w/ the lobster. I prefer to use a ring mold and mounding them on top of each other.
4) toss the greens w/ the oil and lemon juice. season with/ salt and pepper. arrange the salad on top of the molded salads.
5) drizzle the remaining oil and lemon juice around the plate.
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