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Chilled Maine Lobster Salad with Tomato Tarragon Vinaigrette

Full-time gardeners supply Arrows chefs Clark Frasier and Mark Gaier with baskets of daily inspiration for their colonial farmhouse restaurant. Their goal is to greet their guests as they may have been welcomed in the 18th century, with delicious foods made with only fresh, natural ingredients. This simple recipe highlights the flavors of Maine in the summer.

Split, grilled lobsters would also be delicious with this bright, earthy vinaigrette.

Ingredients:

• 2 - 1 1/4 pound Maine lobsters
• 4 cups frisée, or mixed baby lettuces, loosely packed

Vinaigrette

• 1 1/2 tsp. finely chopped tarragon
• 1 large ripe tomato, peeled and seeded
• 1 clove garlic
• 2 Tbsp. freshly squeezed lemon juice
• 1/2 tsp. paprika
• 4 black peppercorns
• 1/2 cup extra virgin olive oil
• Salt to taste
• Tomato wedges and tarragon sprigs to garnish

Cooking Instructions:

Bring a very large pot of water to a boil, carefully add the lobsters and cook until bright red, about 14 minutes. Drain the lobsters well and chill at once. Remove the shells from the lobster tails and claws and refrigerate the meat until ready to serve.

For the vinaigrette, put the tarragon, tomato, garlic, lemon juice, paprika and peppercorns in the blender and purée until smooth. With the blades running, gradually pour in the olive oil until well blended. Season the vinaigrette to taste with salt and set aside.

Toss the frisée in 1/4 cup of the vinaigrette and arrange it on individual plates. Toss the lobster in another 1/4 cup of the dressing and arrange it over the greens. Garnish with tomato wedges and tarragon sprigs and serve, passing additional vinaigrette alongside.

Servings per recipe: 4

Cal. 367 / Total fat 28g / Sat. 4g / Chol. 108mg / Sdm. 346mg / Carbo. 6g / Prot. 23g / Om-3 .2g