Maine lobster salad with avocado, pesto and tomato vinaigrette

This Maine lobster salad combines fresh tomatoes, arugula and avocado topped with fresh lobster, pesto mayonnaise and tomato vinaigrette.

Kiss another summer goodbye. Cooler weather hasn’t kicked in yet, but the kids are back to school. Little Nutmeg is in first grade and Eclair is now in third. How the heck did that happen? They are getting big way too fast. But it was a relief to see how happy they were to get back to school, meet their teachers and see all of their friends. 

I am determined to hold onto summer foods for as long as possible. The tomatoes, fresh arugula, and cheap lobster. This salad uses steamed Maine lobster meat on top of a combination of tomatoes, avocado and arugula. Don’t be intimidated by the two sauces. In a pinch you can mix store-bought pesto with a little mayo for the same effect. And the tomato vinaigrette is pretty easy and a great way to use some overripe tomatoes.

Love main course lobster salads? Try this one in the Spring with peas and pea leaves.

5.0 from 2 reviews

Maine lobster salad with avocado, pesto and tomato vinaigrette

 

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Prep time

40 mins

Cook time

10 mins

Total time

50 mins

 

This Maine lobster salad combines fresh tomatoes, arugula and avocado topped with fresh lobster, pesto mayonnaise and tomato vinaigrette.

Author: adapted from BLT by Laurent Tourondel

Recipe type: Salad

Cuisine: American

Serves: 2 servings

Ingredients

Tomato Vinaigrette

• 3 Tbsp. Extra Virgin olive oil
• ¼ medium onion, diced
• 3 tomatoes, chopped, plus ¼ cup diced
• 1 sprig fresh thyme
• 2 tsp. sugar
• 2 tsp. sherry vinegar
• Fine sea salt and freshly ground black pepper

Pesto Mayonnaise

• 1 egg
• 1 Tbsp. Dijon mustard
• 1 Tbsp. red wine vinegar
• ½ cup canola oil
• 3 cups fresh basil leaves
• ½ cup freshly grated Parmigiano-Reggiano
• 1 garlic clove
• ¼ cup extra-virgin olive oil

Salad

• 1 avocado, cut into ½ inch dice
• 2 large tomatoes, cut into ½ inch dice, or a mix of grape and cherry tomatoes, halved
• ½ small red onion, very thinly sliced
• 2 lobsters, cooked and cooled, meat removed from the shells
• 1 cup baby arugula leaves

Instructions

1. To make the tomato vinaigrette
2. In a medium saucepan, heat 3 Tbsp. extra-virgin olive oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the chopped and diced tomatoes, thyme and sugar. Stir, cover and cook until tomatoes begin to soften. Remove from heat, discard stem from thyme sprig, and transfer the mixture to the bowl of a food processor. Process until well blended.
3. Strain the mixture through a fine-mesh strainer set over a bowl. Discard the solids. Add the vinegar. Season to taste with salt and pepper. Cover and refrigerate at least 3 hours. This can be made a day or two ahead.
4. To make the pesto mayonnaise
5. Place the egg in a small saucepan with water to cover. Bring to a boil . Turn off the heat; cover and let stand for 2 minutes.
6. Scoop out the egg into a blender. Add the mustard and red wine vinegar. With the motor running, slowly add the canola oil in a thin stream. Blend until creamy and smooth. Transfer to a bowl.
7. Put the basil, cheese and garlic into the blender (you don't have to clean it in between). With the motor running, add ¼ cup of olive oil in a thin stream. Blend until thick and smooth.
8. Scrape the pesto into the bowl with the egg mixture and stir to combine. If making ahead, cover and refrigerate. Remove from refrigerator and stir well about 15 minutes before using.
9. Make the salad
10. In a bowl, toss the avocados, tomatoes and onion with some of the tomato vinaigrette. Arrange the salad on 2 dinner plates. Top with some of the arugula. Arrange the lobster on top of the arugula. Spoon more of the tomato vinaigrette around the salad and the use a small spoon to drop pesto around the outside.

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