This recipe for lobster salad is from David Daniels, executive chef of The Federalist, the signature restaurant of XV Beacon Hotel in Boston, and showcases local ingredients, all in keeping with the traditional style of his restaurant.
Fruity, full-bodied and unfolding on the palate, a California Chardonnay from Napa or Sonoma County will mirror the richness of ingredients like this soup’s white truffle oil, lobster and mayonnaise; recommended Napa producers include Newton and El Molino; recommended Sonoma producers include Gallo of Sonoma, Williams-Selyem and Dutton-Goldfield.
- Four 1-pound lobsters (this size is also known as “chicken” lobsters)
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped shallot
- 1 tablespoon olive oil
- 1 teaspoon white truffle oil
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- 2 slices toasted brioche, cut into triangles
- 6 cups mixed baby greens
Cook the lobsters in a large pot of boiling salted water for about 8 minutes, until the shells are bright red. Plunge the lobsters into a pot of ice water to stop the cooking and quickly cool them. Remove all the meat from the lobster; then cut the meat into bite-sized pieces.
In a large bowl, combine the celery, mayonnaise, parsley, shallot, olive and truffle oils, lemon juice, and salt and pepper. Add the lobster meat and combine gently. Spoon the lobster salad into a small ring mold and pack it down lightly.
To serve, spread the greens on a serving platter. Invert the mold onto the greens. Garnish with the brioche triangles. Alternatively, the lobster salad can be spooned atop greens on individual plates.