Michelle Weber
Do you want to make your lobster salad with some pizzazz? Well tonight we will show you. Frances heads to market in Boston for a new spin on a New England favorite and it's in “The Dish.”
THE CHEF: RENÉ MICHELENA
THE RESTAURANT: MARKET IN BOSTON'S FINANCIAL DISTRICTTHE DISH: LOBSTER SALAD
Ingredients:
16 oz. lobster meat, poached and chilled
3 tbsp. mayonnaise
3 Tbsp. sour cream
1/4 tsp lemon zest
1 Tbsp scallion rounds
1 sprig tarragon (chopped)
1 cup diced pineapple
1 cup diced watermelon
4 radishes (sliced)
black pepper
mizuna greens or mesclun mixed greens
1 lemon
2 tbsp Extra virgin olive oil
Method:
1) Chop lobster into large pieces and toss w/ the mayo, cream, zest, scallions and tarragon. Set aside.
2) In another bowl, mix the fruit and season w/ black pepper.
3) portion the fruit salad between four plates and do the same w/ the lobster. I prefer to use a ring mold and mounding them on top of each other.
4) toss the greens w/ the oil and lemon juice. season with/ salt and pepper. arrange the salad on top of the molded salads.
5) drizzle the remaining oil and lemon juice around the plate.
MARKET
21 Broad Street
Boston, MA 02109 617.367.0658
http://www.mktboston.com/
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