Lobster and Grilled Portobello Mushroom Salad

Name: Lobster and Grilled Portobello Mushroom Salad
Ingredients: Salmon roe and fresh chervil sprigs for garnishing (optional); 2 cups young savory greens, such as arugula, watercress, mustard, and frisée; 2 cups young savory greens, such as arugula, watercress, mustard, and frisée; Salmon roe and fresh chervil sprigs for garnishing (optional); Walnut Oil Vinaigrette; 2 cups young savory greens, such as arugula, watercress, mustard, and frisée; Kosher or sea salt and freshly ground pepper; 2 cups young savory greens, such as arugula, watercress, mustard, and frisée; 2 cups young savory greens, such as arugula, watercress, mustard, and frisée; 2 tablespoons olive oil; 2 large portobello mushrooms, stemmed and black gills removed by scraping with a teaspoon; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Two 1½-pound live Maine lobsters

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

The rich taste of lobster combined with the earthy, meaty texture of portobello mushrooms is terrific. I’ve used stock for some of the oil in the Walnut Oil Vinaigrette as a way of reducing the total fat content. (In fact, if you wish to reduce fat in your diet, a concentrated stock can substitute for almost all of the oil in vinaigrettes.) Due to the price of lobsters, this recipe would have to fall into the special-occasion category, but, hey, why not?

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method