Warm Lobster Salad With Arugula And Truffle Oil

Name: Warm Lobster Salad With Arugula And Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs lobsters, cooked, shelled and diced; 2 fennel bulbs, shaved as thin as possible; 2 lbs ripe tomatoes, red and yellow; 1 large red vine ripe tomatoes; 3 bunches arugula, picked and cleaned; 1 ounce white truffle oil; 3 ounces extra virgin olive oil; 2 ounces white balsamic vinegar; 1 juiced lemon; 1 bunch fresh tarragon, cleaned and chopped; salt and pepper

Servings: persons

4 lbs lobsters, cooked, shelled and diced
2 fennel bulbs, shaved as thin as possible
2 lbs ripe tomatoes, red and yellow
1 large red vine ripe tomatoes
3 bunches arugula, picked and cleaned
1 ounce white truffle oil
3 ounces extra virgin olive oil
2 ounces white balsamic vinegar
1 juiced lemon
1 bunch fresh tarragon, cleaned and chopped
salt and pepper

1
Peel the large red tomato and puree it in a blender until smooth.
2
Drizzle in 2 ounces of olive oil and the balsamic vinegar.
3
Season with salt and pepper to taste and pour into a bowl.
4
Add the fresh tarragon and set aside.
5
In a small bowl, whisk the remaining olive oil with the truffle oil and lemon juice.
6
Season to taste (I'm assuming, again with the salt and pepper) and toss with the shaved fennel to coat it evenly, reserving enough of the oil to dress the arugula.
7
Place the tarragon-tomato dressing in a saucepan over low heat until just warm.
8
Peel, dice, and drain the red and yellow tomatoes, then place them in a large bowl with the lobster.
9
Toss with the warm tarragon dressing and season to taste.
10
Dress the arugula with the remaining truffle oil dressing and arrange the fennel and arugula on individual plates.
11
Top with the lobster-tomato salad and serve immediately.
12
Do not make the dish ahead of time.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 lbs lobsters, cooked, shelled and diced, 2 fennel bulbs, shaved as thin as possible, 2 lbs ripe tomatoes, red and yellow, 1 large red vine ripe tomatoes, and more.

Yes, Warm Lobster Salad With Arugula And Truffle Oil 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.

That's it — enjoy your meal!