Lobster, pea, and pea leaf salad
Author: Erin Berdan
Recipe type: salad
Serves: 2 servings
- 2 Tbsp. mayonnaise
- 2 Tbsp. sour cream
- 1 tsp. lemon juice
- ½ tbp. coarse Dijon mustard
- 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
- Whisk the dressing ingredients in a small bowl and set aside.
- If using fresh peas, blanch them in boiling salted water until tender, about 5 minutes.
- Toss the pea leaves and Romaine with a little lemon juice and olive oil. Add salt and pepper to taste. Arrange on 2 plates.
- Toss the lobster meat with a little of the dressing to coat. Add more as needed, but don't overdress!
- 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/
3.5.3226