Lobster Niçoise Salad Recipe

Name: Lobster Niçoise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10-12 small purple potatoes; 4 ounces green beans; 3 large eggs; 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons lemon juice; 1 tablespoon finely minced shallot; 1 1/2 tablespoons whole-grain Dijon mustard; 5 anchovy fillets; 1 teaspoon sherry vinegar; 1 teaspoon finely chopped fresh tarragon; 1/4 cup capers, drained; 1/4 cup kalamata olives, pitted and halved; 4 leaves green leaf lettuce; 10 ounces fresh cooked Maine New Shell lobster meat; Kosher salt, to taste; Freshly ground black pepper, to taste

Servings: persons

10-12 small purple potatoes
4 ounces green beans
3 large eggs
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 tablespoon finely minced shallot
1 1/2 tablespoons whole-grain Dijon mustard
5 anchovy fillets
1 teaspoon sherry vinegar
1 teaspoon finely chopped fresh tarragon
1/4 cup capers, drained
1/4 cup kalamata olives, pitted and halved
4 leaves green leaf lettuce
10 ounces fresh cooked Maine New Shell lobster meat
Kosher salt, to taste
Freshly ground black pepper, to taste

1
Bring a large pot of water to a boil. Add potatoes (make sure that they are covered by at least 1-inch of water) and cook until fork tender, about 15 minutes. Remove with a slotted spoon and transfer to a bowl to cool. Slice each potato lengthwise.
2
In the same pot of boiling water, cook green beans for 2 minutes and transfer to a bowl of ice water. Let stand for 5 minutes; drain and pat dry with a paper towel.
3
In the same pot of boiling water, boil eggs for 8 minutes and transfer to a bowl of ice water. Let cool and remove shells. Slice each egg lengthwise.
4
In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, lemon juice, shallot, mustard, fillets, vinegar, and tarragon until paste forms. Whisk in remaining olive oil to make dressing.
5
In a small bowl, mix capers and olives; toss with 1 teaspoon of dressing.
6
On a platter, toss lettuce with 1 tablespoon of dressing and arrange on a platter.
7
Divide remaining dressing evenly among potatoes, green beans, eggs, and lobster meat, and toss separately. Arrange all components over the lettuce. Top with caper and olive mixture. Season with salt and pepper, as desired.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10-12 small purple potatoes, 4 ounces green beans, 3 large eggs, 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, and more.

Yes, Lobster Niçoise Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster Niçoise Salad

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