Maine Lobster Salad with Tomato Vinaigrette Recipe | James Beard Foundation
Dean James Max is known for his modern American seafood combinations and showcased his shellfish skills at a Beard House dinner.
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Ingredients
- Three 1 1/4 pound whole Maine lobsters (or 1 pound of cooked lobster meat)
- 1 pint grape tomatoes, halved
- 1 (14 ounce) can hearts of palm, liquid drained and thinly sliced on the bias
- 1/2 pound fresh string beans, cleaned
- 1 5-ounce package of mixed baby lettuces
- 20 fresh pearl onions, peeled
- Extra virgin olive oil
- 1 lime
- Salt
- freshly ground black pepper
- 1 cup olive oil
- 1 small shallot, chopped
- 1 clove chopped garlic
- 1 large tomato, peeled and chopped*
- 1/4 cup sherry vinegar
- 1 sprig fresh oregano, leaves removed and chopped
- 1 tablespoon kosher salt
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- Pinch cayenne pepper
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