Lobster Potatoe And Green Bean Salad With Pesto Vinagrette Recipes

Steps:

• In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.
• Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat 1/2-inch thick and add to the container. Cover and refrigerate until ready to use.
• Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.
• Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.
• Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.
• Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

Steps:

• Place the potatoes in a large pot and cover with water by 1 inch. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (I use a small bamboo skewer to test them.) Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. Cut them in quarters or halves, depending on their size, and place them in a large bowl.
• Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. While whisking, slowly pour in the olive oil, making an emulsion. Stir in the wine and capers. While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion and lobster and add enough vinaigrette to moisten. Reserve any remaining vinaigrette. Add the zest and juice of the lemon, the tarragon, 2 teaspoons salt and 1 teaspoon pepper and toss carefully. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. Serve at room temperature.

Steps:

• Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
• Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve.
• Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread.
• Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes.
• In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended.

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook 4 minutes longer. Drain well. Transfer vegetables to large bowl and cool 10 minutes. Mix in pesto and green onions, tossing to coat. Cool completely. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Just before serving, mix in vinegar and season to taste with salt and pepper.

Steps:

• Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.
• Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
• While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes. Add pesto, and toss to coat. Season with salt and pepper; serve immediately.

Steps:

• To prepare the lobster, separate the claws from the tail. Crack the claws with a rolling pin and pick out the meat. Remove the shell from the lobster tail, cut the tail in half and discard the intestine. Break off the legs then roll a rolling pin over them to push out any meat. Cut all the meat into bite-sized pieces, cover and put in the fridge.
• Put a small saucepan of salted water on to boil. Add the potatoes and simmer for 15 mins until cooked but not broken up. Lift the potatoes out of the water and leave to one side to cool. Add the green beans to the hot water and boil for 3 mins until just cooked. Drain the beans and run under cold water. Put the cooled potatoes and beans in the fridge to chill.
• To make the basil dressing, blitz the pine nuts, most of the basil (saving a few leaves to finish), the garlic and red wine vinegar in a small food processor. With the motor running, slowly drizzle in the olive oil. The dressing should be fairly smooth but still have some texture. Season and set aside.
• When you are ready to serve, cut the potatoes into 1cm-thick slices, put in a bowl and mix with half the dressing. Arrange the radicchio and green beans on two serving plates, top with the potato slices and finally the chilled lobster. Drizzle over the rest of the dressing, top with the reserved basil leaves and serve.

Steps:

• 1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking. 2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside. 3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper. 4. To serve, cut the potatoes into 1/4" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes.