Lobster Salad Corsaro Style - ...

By á-174942

Ingredients

• 1/2 pound cooked lobster tail meat
• 10 cherry tomatoes stemmed, washed, and cut in half
• 1 tablespoon finely-minced Italian parsley
• Grated zest of 1 large lemon
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons freshly-squeezed lemon juice
• 1/4 teaspoon fine sea salt or more to taste
• 1/4 teaspoon freshly-ground white pepper
• 8 whole arugola leaves washed, dried, and refrigerated

Preparation

Step 1

Cut the lobster meat up into bite-size pieces and place in a bowl. Gently mix in the tomatoes, parsley, and lemon zest.

In a small bowl whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the lobster mixture and toss gently with two spoons. Cover the bowl and refrigerate for at least 2 hours. When ready to serve, allow enough time for the lobster mixture to come to room temperature.

Line each of two plates with 4 arugola leaves. Divide the lobster mixture and spoon half of it into the center of the arugola on each plate. Serve immediately with crusty rolls.

This recipe yields 2 servings.