Lobster, pea, and pea leaf salad
 
Prep time
Cook time
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Fresh, light lobster, pea and pea leaf salad.
Author:
Recipe type: salad
Serves: 2 servings
Ingredients
Dressing
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • 1 tsp. lemon juice
  • ½ tbp. coarse Dijon mustard
Salad
  • Meat from 2 cooked lobsters, each about 1¼ pounds
  • 1 cup peas, fresh or frozen
  • 4 strips bacon, cooked and crumbled
  • ¼ cup grape of cherry tomatoes, halved
  • 2 Tbsp. chopped red onion
  • 2 cups pea leaves
  • 6 medium Romaine leaves
  • Freshly squeezed lemon juice
  • Extra-virgin olive oil
Instructions
  1. Whisk the dressing ingredients in a small bowl and set aside.
  2. If using fresh peas, blanch them in boiling salted water until tender, about 5 minutes.
  3. Toss the pea leaves and Romaine with a little lemon juice and olive oil. Add salt and pepper to taste. Arrange on 2 plates.
  4. Toss the lobster meat with a little of the dressing to coat. Add more as needed, but don't overdress!
  5. Pile the lobster in the center of the plate then sprinkle the peas, bacon, onion and tomatoes over the top.
Recipe by white plate blank slate at https://whiteplateblankslate.com/lobster-pea-and-pea-leaf-salad/