Lobster Party Redux
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
CAL 360 / FAT 23G (SAT 3G) / CHOL 94MG / CARBS 24G / TOTAL SUGARS 5G (ADDED 0G) / PROTEIN 16G / FIBER 4G / SODIUM 611MG / POTASSIUM 723MG.