Grilled Lobster Niçoise SaladPrint
Pair grilled lobster with this classic French salad packed with fresh green beans, baby potatoes, tomatoes and parsley, and tossed in a creamy lemon dressing. You’ll feel like you’re vacationing on the French Riviera, with a delicious Canadian twist.
- 4 X 1.25 lb Lobsters
- 1 Tbsp Garlic minced
- ½ cup Olive oil
- 1/3 cup Mayonnaise
- 2 Tbsp Mustard, grainy
- 1 tsp Fresh lemon juice
- ¼ bunch Parsley, fresh chopped
- 2 stalks Green onions, sliced thinly
- ¼ lb Green beans, pre-cooked
- ¾ lb Baby potatoes, pre-cooked and sliced
- 12 Cherry tomatoes, cut in half
- 24 Olives, black, sliced
- ¼ tsp Sea Salt
- Pinch Black pepper, freshly cracked
Bring a large pot of salted water to a boil; plunge in lobsters for 4-6 minutes to blanch. Remove lobster and cool to handle. Cut in half, lengthwise, remove viscera, and crack claws (this can be done well in advance).
Mix together garlic and olive oil. Brush the lobster meat with garlic oil and season with salt and pepper. Grill the lobster flesh-side down on a hot grill until golden brown, approximately 2 minutes. Turn, and cook, shell side down for another 4-6 minutes. Continue to brush the lobster meat with garlic oil to ensure it stays moist. Reserve warm.
Mix together mustard, mayonnaise and lemon juice and toss with green beans, baby potatoes, cherry tomatoes, olives, parsley and green onions. Season and serve beside grilled Lobster hot or cold.
Recipe courtesy of Clearwater.