Lobster Salad a la Russe

Name: Lobster Salad a la Russe
Yield: 4 portions
Ingredients: 8 ounces cooked lobster meat, cut into 1 inch chunks; Salt and coarsely ground black pepper, to taste; Salt and coarsely ground black pepper, to taste; snipped fresh chives, for garnish; ¾ cup mayonnaise; ½ cup watercress leaves; 1 tablespoon fresh tarragon leaves; 1 teaspoon tarragon vinegar; Freshly ground black pepper, to taste; 1½ cups cauliflower florets, blanched; 10 baby carrots, peeled and blanched; 1 cup asparagus tips, blanched

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This platter combines assorted blanched vegetables (don’t limit yourself to our selection) and lobster meat, bathed in a light herb mayonnaise.

Ingredients

DRESSING
¾ cup mayonnaise
½ cup watercress leaves
1

Salad
Gluten-free

Method

Combine all the dressing ingredients in a food processor and purée until smooth.
Toss each vegetable in a small amount of the dressing, and arrange them separately on a platter.
Toss the lobster in the remaining dressing, and add it to the platter.
Season the vegetables with a sprinkling of salt, pepper, and chives.