Lemon-Chive Lobster Salad Plates
Rich lobster tossed with lemon-chive mayonnaise served on top of a salad tossed with a lemon vinaigrette.
Ingredients
- 1½ pounds cooked lobster meat, chopped in half inch pieces
- ¼ cup chives, minced
- ¼ cup fresh lemon juice
- ¼ cup celery, minced
- 2 tbsp. tarragon, minced
- ¼ cup mayonnaise
- ⅛ tsp. black pepper
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- ½ cup red onion, sliced
- ½ cup orange bell pepper, chopped
For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- 1 tbsp. each lemon juice and red wine vinegar
- 1 tsp. honey
- ⅛ tsp. each kosher salt and black pepper
Instructions
- Begin by making the Lemon-Chive Lobster Salad: In a bowl mix together the lobster, lemon juice, chives, tarragon, mayonnaise, pepper, and celery. Cover and chill until serving. This will taste better if allowed to chill for a couple of hours, in my opinion.
- Next, make the Lemon Vinaigrette: Shake all the ingredients together in a small jar.
- Then, toss together the arugula, tomatoes, cucumbers, bell pepper, and onion in a big bowl along with as much Lemon Vinaigrette as you like. Serve the lobster salad along side the tossed salad.
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