*  Exported from  MasterCook  *

                   Lobster And Confetti Vegetable Salad

Recipe By     : Bon Appetit Magazine, Aug 1997
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tb            Dijon mustard
   3      tb            Seasoned rice vinegar
   2 1/2  tb            Fresh orange juice
   1 1/2  tb            Olive oil
   1 1/2  tb            Fresh tarragon -- chopped -OR-
   1 1/2  ts            Dried tarragon
   1      lg            Shallot -- minced
   1      ts            Orange peel -- grated
   1      lg            Yellow bell pepper
   1      lg            Red bell pepper
   2                    Uncooked lobster tails --
                        - thawed, if frozen
  12      oz            Small green beans -- trimmed
   1      lg            White-skinned potato -- cut
                        - into 1/2" pieces
   1      lg            Fresh corn ear -- kernels cut
                        - from cob
  10      c             Mixed baby greens

Place mustard in small bowl. Whisk in 2 tb vinegar and orange juice.
Gradually whisk in oil. Mix in tarragon, shallot, and orange peel.
Season dressing to taste with salt and pepper.

Char bell peppers over gas flamer or in broiler until blackened on
all sides. Enclose in paper bag and let stand 10 minutes. Peel and
seed peppers; cut into 1/2" pieces. Place in large bowl.

Bring large pot of salted water to boil. Add lobster tails and cook
10 minutes. Transfer to bowl of ice water and cool. Add green beans
to same pot of boiling water and cook until crisp-tender, about
5 minutes. Using slotted spoon, transfer beans to another bowl of ice
water and cool. Add potato to same pot of boiling water and cook
2 minutes. Add corn kernels; cook until potato and corn are just
tender, about 2 minutes longer. Drain well; add to bowl with peppers.
Drain green beans; pat dry with paper towels. Add beans to potato
mixture.

Drain lobster; remove meat from shells. Cut meat crosswise into
rounds. (Dressing, lobster, and salad can be prepared 4 hours ahead.
Cover separately and refrigerate.) Mix lobster with 1-1/2 tb
dressing. Mix remaining dressing into salad. Season with salt and
pepper.

Toss greens with remaining 1 tb vinegar. Place on large platter.
Mound salad on greens. Arrange lobster over greens and serve.

MC formatted by Barb at Possum Kingdom

Notes:

The lobster and vegetables are tossed with an orange, shallot, and
tarragon dressing, then served over mixed green. Offer lavash
crackers and white wine spritzers.


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