Lobster Salad with Arugula and Cannellini Beans
A local chef created this divine lobster salad.
Lobster Salad with Arugula and Cannellini BeansRecipe Created By:
Chef Carlo, Meritage Martini Oyster Bar & Grill, Sonoma, CA
2 - 1 1/2 lb of Maine lobsters cooked, cleaned and cubed
1 box of heirloom toybox tomatoes (sliced lengthwise)
1 1/2 cups cooked cannellini beans (canned are OK)
1/4 cup fresh lemon juice
3/4 cup of extra virgin olive oil
1 bunch of scallions, thinly sliced on a bias
1 lb baby arugula
Salt & pepper
Bring a 3 qt saucepan of water to a boil.
In a small mixing bowl add the scallions and lemon juice. Slowly whisk in the extra virgin olive oil to create an infusion dressing. Salt & pepper to taste. In a separate large bowl add the tomatoes and arugula.
Add the cannellini beans and lobster meat to the boiling water; heat for 1 minute. Strain from water and add to large bowl and toss with the lemon dressing. Serve immediately.