No mayonnaise to mask the lobster's natural sweetness. Linda Greenlaw recipe.

Ingredients

3	pound lobsters
1/2	cup peas
1/4	cup extra virgin olive oil
1 1/2	tbsp lemon juice
1/2	cup celery, thinly sliced
1	tbsp basil, chopped
1	tsp lemon zest, finely grated
1	ground white pepper
1	cup fresh arugula

Directions

1. Steam live lobsters about 15 minutes. Using tongs, transfer to a bowl and let cool. Remove claw and tail meat. Cut into 1/2-inch pieces.
   
   
2. Bring salted water to a boil and cook peas about 2 minutes, then plunge them into an ice water bath.
   
   
3. In a bowl, mix the olive oil, lemon juice, celery, basil, and lemon zest. Add the lobster and peas, season with salt and pepper, and toss.
   
   
4. Put 1/2 cup of arugula on each plate, then mound the lobster salad on top. Serve slightly chilled or at room temperature.
   
   

Categories

Seafood, Main Dish, American

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar High in phosphorus Very high in selenium Very high in vitamin B12 High in zinc

Bad points High in cholesterol High in sodium