Lobster Salad

1. 1

   Bring a stockpot of water to a boil.

2. 2

   Add the lobsters head first, cover and cook over high heat for 9 minutes.

3. 3

   Using tongs, transfer the lobsters to a large bowl; let cool.

4. 4

   Twist off the claws.

5. 5

   Using kitchen shears, snip the underside of the tails down the center and remove the lobster tail meat in one piece.

6. 6

   Crack the claws with a mallet and remove the meat.

7. 7

   Using a heavy knife, finely chop enough of the legs and shells to make 4 packed cups.

8. 8

   In a medium saucepan, combine the olive oil with the chopped legs and shells and bring to a simmer over low heat.

9. 9

   Cook, stirring occasionally, for 30 minutes.

10. 10

    Strain the oil and let cool.

11. 11

    Whisk the vinegar into the oil; season the vinaigrette with salt and pepper.

12. 12

    Slice each lobster tail crosswise into 8 pieces.

13. 13

    In a medium bowl, combine the tail and claw meat with the vinaigrette and toss to coat.

14. 14

    Mound the mesclun on 8 plates and arrange the lobster alongside.

15. 15

    Drizzle the mesclun with some of the remaining vinaigrette.

16. 16

    Sprinkle with the chives and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.