South End Lobster Salad

Today I am readying myself for a short weekender. A bunch of the lads at East Coast Gourmet have decided to check out a boat show and have invited me to come along. I so look forward to even the tiniest of trips. Gives me the opportunity to see and taste new things. Now, I know that a boat show probably won’t have a great deal of Gourmet delicacies on hand but it is the stretch that I am interested in. You never know what you’ll find in one of those “off the road dinner”. Why in fact, just last year, I was heading to Boston when I found this quaint dinner off the side of the stretch. The menu had the usual and then I spotted it. The South End Lobster Salad. Boy was it the best, in fact I raved about the deliciousness of it so much that the owner just would not hear of me leaving without her recipe.

Sounth End Lobster Salad

Delectable lobster, gently poached and served on a bed of greens with a Dijon balsamic vinaigrette.

Ingredients:

• 2 cups dry white wine
• 2 cups chicken broth
• 4 large frozen lobster tails, thawed
• 1 dozen cups mixed salad greens
• 4 hard boiled eggs, sliced
• Vinaigrette dressing:
• 3/4 cup Dijon mustard
• 1/3 cup white balsamic vinegar
• 1/4 cup green onion, finely chopped
• 1 Tablespoon sugar
• 2 Tablespoons finely chopped fresh Italian parsley

Instructions

In a medium sauce pan combine wine and chicken broth and bring to a boil. Add lobster tails and simmer until opaque in center, about 10-12 minutes then drain. When cool remove lobster meat from shells and slice into medallions. Prepare vinaigrette by whisking all dressing ingredients together in a bowl and set aside. Arrange mixed greens on four large plates. Top with lobster medallions and sliced eggs. Drizzle several tablespoons vinaigrette over each salad.

Notes:

Serve with fresh crusty bread./ Number of servings: 4

Mmmm…. We may have to take a detour!

Signing off, East Coast Charlie