Warm Lobster Salad With Arugula And Truffle Oil Recipes

WARM LOBSTER SALAD WITH ARUGULA AND TRUFFLE OIL

Steps:

• Peel the large red tomato and puree it in a blender until smooth.
• Drizzle in 2 ounces of olive oil and the balsamic vinegar.
• Season with salt and pepper to taste and pour into a bowl.
• Add the fresh tarragon and set aside.
• In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
• Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
• Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
• Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
• Toss with the warm tarragon dressing and season to taste.
• Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
• Top with the lobster-tomato salad and serve immediately.
• Do not make the dish ahead of time.

ARUGULA SALAD WITH LEMON & TRUFFLE OIL DRESSING

Steps:

• Put the baby arugula into a large bowl.
• Squeeze half a lemon over the arugula and add the zest.
• Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now.
• If you're adding toasted walnuts, toss those on top as well.
• Drizzle everything in the bowl with truffle oil.
• Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste.
• Mix all those lovely things together.
• Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!

ARUGULA SALAD WITH WHITE TRUFFLE OIL, MARCONA ALMONDS AND SHAVED PARMESAN

Steps:

• Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil.
• Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.