Warm Lobster Salad With Arugula And Truffle Oil Recipes

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.

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.

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!

Steps:

• To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
• Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
• Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
• Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
• Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
• Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
• Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
• Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.