Lobster Salad With Green Beans, Tomatoes and Basil

By David Tanis

Published Aug. 19, 2020

Lobster Salad With Green Beans, Tomatoes and Basil
Andrew Scrivani for The New York Times
Total Time
45 minutes
Rating
4(152)
Comments
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This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don’t worry. It’s easy — and economical — to do it yourself. Still, if the idea doesn’t appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that’s a bit more expensive. If you decide to do that, you’ll need at least one-third pound per person.

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Ingredients

Yield:4 servings as a main course
  • 4(1½- to 2-pound) live lobsters
  • Kosher salt and black pepper
  • 3bay leaves, 1 teaspoon black peppercorns and 1 teaspoon allspice berries (optional)
  • 1 or 2small garlic cloves, roughly chopped
  • 1teaspoon Dijon mustard
  • 3tablespoons red wine vinegar
  • ½cup extra-virgin olive oil
  • 1loosely packed cup parsley leaves
  • 1cup green basil leaves, loosely packed, plus 1 small bunch green or purple basil, for garnish
  • ½pound cherry tomatoes, halved
  • 1pound small green beans (haricots verts), briefly cooked and cooled
  • 1½pounds heirloom tomatoes, cut into thick slices
  • 4hard-boiled eggs, peeled, halved and lightly salted
  • 1pound new potatoes, cooked and cooled
  • Arugula or salad leaves, for garnish
  • Aioli, optional (see Note)
Ingredient Substitution Guide
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Preparation

  1. Step 1

    In a large pot or in batches, so as not to crowd them, steam or boil the lobsters in seawater or heavily salted water. Add the bay leaf, peppercorns and allspice berries, if you wish. Depending on their size, cook the lobsters for 13 to 15 minutes. (Ask your fishmonger for recommended cooking time.) Let lobsters cool to room temperature on rimmed baking sheets.

  2. Step 2

    Using lobster crackers, kitchen shears or a mallet, crack shells and remove meat. Place the claw meat and knuckle meat in a container. Slice tail meat ½-inch thick and add to the container. Cover and refrigerate until ready to use.

  3. Step 3

    Make the vinaigrette: Add garlic, mustard, vinegar, olive oil, parsley and basil leaves to a blender jar or food processor. Whiz until slightly thickened. Season to taste with salt and pepper.

  4. Step 4

    Put cherry tomatoes in a small bowl, season with salt and pepper and add 3 tablespoons vinaigrette. Toss to combine. To another small bowl, add green beans and 3 tablespoons vinaigrette. Toss to combine.

  5. Step 5

    Arrange lobster meat in the center of a platter or divide among individual plates. Surround with tomato slices, and season lightly with salt and pepper. Spoon cherry tomatoes over the tomato slices. Scatter green beans artfully. Tuck eggs and potatoes here and there (or serve potatoes separately). Finish with arugula or salad leaves.

  6. Step 6

    Drizzle remaining vinaigrette over everything. Garnish with the prettiest basil leaves. Serve aioli on the side, if using.

Tip
  • For a quick aioli, whiz 1 whole egg, 2 teaspoons lemon juice and 2 garlic cloves in a mini food processor, then add ¾ cup vegetable oil and ¼ cup extra-virgin olive oil through the small holes and let it dribble with motor running. Transfer thickened mixture to a serving bowl. Thin with a little cold water as necessary, and add salt to taste.

Ratings

4 out of 5
152 user ratings
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Comments

PF

Don't discard those lobster shells and debris! Put it all in a freezer bag and reserve for making lobster stock later– it's great for fish stews or chowders, or even a risotto.

Nils Wetterlind

Before you freeze the shells, roast them in the oven with som olive oil. 150 degrees for 30-45 mins. They shoulb be completely dry and very brittle. Pit in a bag, jump on it to break up the bones, and then freeze. Works for prawns, crab, crayfish, everything.

Maryellen

I just paid $25 for 3 live lobsters and a pound and a half of steamers but I am lucky enough to be living in Maine and lobster is only one of the reasons. We’ve decided to eat lobster once a week so I’ll give this recipe a try. A local lobsterman suggested putting the lobster in the freezer for 20 minutes before cooking. I’ve found 30 minutes is better and no thrashing tails.

Leslie Dumont

Basil vinaigrette is outstanding!

NYCKimmy

Insanely good and so easy. Used snap peas instead of haricots vert, and bought cooked lobster at Hmart. Used Acid League Meyer lemon vinegar because I wanted a light colored vinegar that wouldn’t obscure the green colors of herbs

Native NYC

I sometimes sub Tanis’s French Green Bean and Potato Salad for all but the lobster of course. Crazy yummy either way.

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