Lobster and Melon Salad with Hazelnut Oil
Canadian chef Jonathan Gushue, a 2008 Workshop participant, introduced us to the notion of pairing lobster with melon—a clever juxtaposition of rich with lean. The cool juiciness of the melon balances the lobster’s buttery sweetness, so the salad seems refreshing and light. Serve it as the first course of a seafood dinner or, in larger portions, as a summer lunch.
Recipe information
Yield
serves 6
Ingredients
Vinaigrette
Preparation
Step 1
For the vinaigrette: In a small bowl, combine the shallot, vinegar, mustard, and honey. Whisk in the oils gradually. Season with salt and pepper.
Step 2
For the lobsters: Put 2 gallons cold water in a stockpot with 1/2 cup salt. Bring to a boil over high heat. Add the lobsters and cover. When the water returns to a boil, uncover and boil for 12 minutes. Transfer the lobsters to ice water to chill quickly.
Step 3
Twist off the lobster tail, knuckles, and claws; discard the rest of the carcass. Crack open the shell of the tail and remove the meat in one piece, or use your finger or a small fork to push the meat out through the larger end. Crack the knuckle shells and remove the meat. To extract the meat from the claw, jiggle the small lower appendage until it snaps, then remove it. Crack the shell of the claw and pull out the meat in one piece, if possible. Cut the tail into 1/2-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leave the claws whole.
Step 4
Slice the melon quarters thinly lengthwise, then cut each slice crosswise into thirds.
Step 5
Put the lobster in a bowl with the melon. Toss with the vinaigrette, using as much as you need to moisten the lobster and fruit. Add the arugula and more dressing, if needed, and toss again. Divide among individual plates or arrange on a platter. Garnish with hazelnuts and mint. Serve immediately.
Step 6
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
