Lob­ster Party Re­dux

EatingWell - - FEATURES - By Kathy Gunst

Save the bibs and bowls of but­ter for an­other time. In­stead, turn lob­ster into a cel­e­bra­tion with less mess and less fuss by tak­ing the Niçoise salad route.

Save the bibs and bowls of but­ter for an­other time. In­stead, turn lob­ster into a party with less mess and less fuss by tak­ing the Niçoise salad route: cook all the in­gre­di­ents ahead and serve them chilled. Whether you let your pals as­sem­ble their own sal­ads or com­pose them your­self doesn’t re­ally mat­ter. Ei­ther way you get an ir­re­sistible plate­ful of sum­mer.

AC­TIVE: 1¼ hrs TO­TAL: 1¼ hrs

TO MAKE AHEAD: Re­frig­er­ate cooked lob­ster, green beans, po­ta­toes and vinai­grette sep­a­rately for up to 1 day.

Steamed lob­ster is a lux­u­ri­ous swap for tuna in this oth­er­wise stan­dard Niçoise salad. In a pinch— or if you don’t want to deal with a gi­ant pot of boil­ing water on a steamy sum­mer day—many su­per­mar­kets have freshly picked lob­ster meat at their seafood counter or in the freezer case. Serve with a warm baguette for lunch or din­ner.


3 1¼- to 1½-pound live lob­sters

1 pound small new po­ta­toes

1 pound green beans, trimmed

4 cups mixed baby salad greens or arugula

1 pint cherry toma­toes, halved

½ cup Niçoise olives or other black olives


2 an­chovy fil­lets, chopped ⅛ tea­spoon salt Freshly ground pep­per to taste

1½ tea­spoons grated le­mon zest

¼ cup le­mon juice

3 ta­ble­spoons minced fresh chives

½ cup ex­tra-vir­gin olive oil

1. To pre­pare lob­sters: Bring 4 inches of water to a rolling boil in a very large pot. Add lob­sters, claw-side down; cover and cook un­til a leg pulls out eas­ily, 14 to 16 min­utes. Re­move from the pot. When cool enough to han­dle, re­move the tail and claws from the body. Cut open the tail with kitchen shears. In­sert a fork into the tail on an an­gle and pull out the meat. Crack open the claws with a lob­ster cracker or nutcracker and re­move the meat from the claw and knuckle. (The body is de­li­cious to snack on: pull off the legs, crack open the body and eat the bits of meat in­side.)

2. To pre­pare po­ta­toes & green beans: Bring 1 inch of water to a boil in a large pot fit­ted with a steamer basket. Add po­ta­toes, cover and cook un­til ten­der, 10 to 15 min­utes. Re­move to a cut­ting board to cool. Add more water to the pot, if nec­es­sary, so it’s at least 1 inch deep. Add green beans to the steamer basket, cover and cook un­til bright green and just ten­der, 4 to 6 min­utes. Rinse in a colan­der with cold water un­til cool. Drain thor­oughly. When the po­ta­toes are cool enough to han­dle, cut in half, if de­sired.

3. To pre­pare vinai­grette: Mash an­chovies and salt in a medium bowl us­ing the back of a spoon. Stir in pep­per, le­mon zest, le­mon juice and chives. Whisk in oil in a slow steady stream un­til well com­bined.

4. To as­sem­ble salad: Ar­range greens on a serving plat­ter. Top with the lob­ster meat, po­ta­toes, green beans, toma­toes and olives. Spoon about ¼ cup of the vinai­grette over the top. Serve the re­main­ing vinai­grette on the side. SERVES 6: 2 cups salad & 2-3 oz. lob­ster each


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