Behind the Recipes
Lobster Mushroom Salad by D'Artagnan
Makes 6 servings
INGREDIENTS:
1 lbs. fresh Lobster mushrooms, wiped clean and stemmed
1/2 cup of extra virgin olive oil
Sea salt and fresh ground pepper, to taste
1 1/2 lbs. fresh Spiny or Maine lobster
3-4 fresh, ripe tomatoes
1 tablespoon slivered basil
1 tablespoons chopped italian parsley
1 tablespoon minced garlic
1/4 cup fresh-squeezed lemon juice
3/4 cup grapeseed or canola oil
mesclun salad mix
PREPARATION:
Prepare at least 1/2 hour before serving, as follows:
1. Marinate the lobster mushrooms in olive oil, salt, and pepper.
2. Poach lobster, remove claw and tail meat. Peel, seed, and finely chop tomatoes to yield 1 cup.
3. Mix remaining ingredients, except mesclun salad. Season to taste. Let resulting sauce sit for 1/2 hour.
4. Grill lobster mushrooms until tender, 5-7 minutes each side. Slice lengthwise.
Plating:
Divide mesclun salad among six plates. Arrange mushrooms and lobster meat on each. Drizzle with sauce.
Recipe courtesy of D'Artagnan
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