3/4 pound pinto beans, soaked overnight, cooked until tender and drained well
1 1/2 cups grilled chopped lobster meat
1/4 cup chopped fresh flat-leaf parsley
Steps:
Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.
Heat the oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion and carrot and cook until soft, about 4 minutes. Add the garlic and jalapeno and cook for 30 seconds.
Add the beans and lobster and cook until slightly heated through, about 2 minutes. Transfer to a serving bowl, add the dressing and parsley and toss to coat. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.
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