Celebrate the best of summer’s fresh eating with this simple but rich seaside salad that will transport you to a big beach on Prince Edward Island. Buttery fingerling potatoes are a natural partner for lobster. The melted butter dressing is pure indulgence.
Equipment
- Large saucepan
- Small saucepan
- Whisk
- 1.5 lbs Little Fingerlings™ Little Potatoes
- 4 cups fresh salad greens such as arugula, frisee, baby spinach, beet leaves
- 3 to 4 fully cooked lobsters, shelled and portioned
- 1 cup heirloom cherry tomatoes, halved
- 1 lb fresh green beans, steamed and chilled
- 1/2 cup small pickled onions
- 1/2 cup melted butter
- 1 Tbsp fresh basil, finely chopped
- 1 Tbsp fresh chives, finely chopped
- 1 Tbsp fresh lemon juice
- (To taste) fresh ground pepper
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Instructions
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Step 1
Slice the Little Fingerlings™ in half, place in a pot, cover with cold water and bring to a boil.
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Step 2
Cook 10 to 15 minutes until soft when pierced with a fork.
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Step 3
Plate each salad individually dividing the ingredients evenly between servings. Start with a base of mixed greens, place cooked lobster pieces in the center, and arrange tomatoes, beans, and pickled onions around the plate.
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Step 4
In a small saucepan melt the butter, stir in chopped herbs and remove from heat.
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Step 5
Whisk in lemon juice and pour dressing evenly over lobster and vegetables.
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Step 6
Finish each plate with a grate of fresh pepper.
