Lobster Salad
Using Mills Family Farms Wholeaves® Romaine Leaves
by Chef Cal Stamenov
Serves 4
Ingredients:
2 leeks – sliced
4 fingerling potatoes
2 whole lobsters
1⁄2 cup extra virgin olive oil
2 tablespoons sherry vinegar
Romaine leaves
1 black truffle – chopped (optional)
Salt and pepper
Method:
Cook potatoes in boiling water for 10 minutes. Remove skin and chop into small cubes.
Cook the lobster in salted, boiling water for 8 minutes. Shock in an ice bath. Remove tail meat and claw and toss with ¼ cup of olive oil.
Over medium heat, sweat the leek with ¼ cup olive oil for one minute. Remove from heat and add the potatoes, sherry vinegar, truffle and salt and pepper to taste.
Using 4 ring molds, divide the potato mixture between the four plates. Remove mold, and divide lobster tail meat and claws over the plates. Garnish the plates with the romaine leaves, feathered out behind the lobster.