Lobster and Artichoke Salad Recipe
Ingredients
| 1 Tbsp. refrigerated or frozen egg product, thawed | ||
| 1 Tbsp. Dijon-style mustard | ||
| White wine vinegar | 1 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Shallot | 2 Tablespoon, finely chopped | |
| Snipped chives | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1/8 Teaspoon | |
| Artichoke hearts | 1 14 Ounce, drained | |
| 12 oz. cooked lobster meat, cut into 1-inch pieces | ||
| 1 head Bibb lettuce or green or red leaf lettuce | ||
| 4 hard-cooked eggs, cut into wedges | ||
| Snipped parsley | 2 Tablespoon | |
Directions
1. In a food processor bowl or blender container combine the egg product, Dijon-style mustard, and wine vinegar. Cover and process or blend till combined. With the processor or blender running slowly, add the olive oil in a thin steady stream, stopping and scraping the sides of the bowl or container as necessary.
2. Transfer the dressing to a medium mixing bowl. Stir in the shallot, chives, salt, and white pepper. Add the artichoke hearts and cooked lobster meat, tossing gently to coat. Cover and chill for 1 to 24 hours.
3. To serve, line a large platter with lettuce leaves. Arrange the lobster mixture atop. Add the egg wedges, sprinkle with the parsley, and, if desired, garnish with the Greek black olives.
2. Transfer the dressing to a medium mixing bowl. Stir in the shallot, chives, salt, and white pepper. Add the artichoke hearts and cooked lobster meat, tossing gently to coat. Cover and chill for 1 to 24 hours.
3. To serve, line a large platter with lettuce leaves. Arrange the lobster mixture atop. Add the egg wedges, sprinkle with the parsley, and, if desired, garnish with the Greek black olives.
Chef
