MEYER LEMON LOBSTER SALAD

words + photography CHEF LAURA CABOT, Laura Cabot Catering

Serves 4 as a main course

Lobster salad

2 pounds tail, knuckle and claw lobster meat, picked out fresh, patted dry and cut into chunks
5-ingredient mayonnaise (see below)
2 Meyer lemons, in the markets winter through early summer
Salt and fresh ground pepper, to taste
Fresh farm stand spring mix (try to find Claytonia*)

Toss the chunks of fresh lobster meat with enough mayo to please you (it’s a personal thing). Be judicious; you can always add more.

Season to taste with salt and pepper.

Add a ½ teaspoon of lemon zest and the juice of half a lemon. Mix lightly.

Pile the dressed lobster meat onto sparkling fresh greens, saving a couple of claws for top garnish. Add some Meyer lemon wedges to the side of the plate.

A dusting of paprika and a wedge of crispy baguette is all that’s needed and perhaps a glass of well chilled French rosé wine. Couldn’t be easier or more luxurious … and that’s what summer entertaining is all about.

Mayonnaise (makes 1½ cups)
1¼ cups light olive oil
1 large egg, room temperature
¼ teaspoon Dijon mustard
½ teaspoon sea salt
2 tablespoons freshly squeezed Meyer lemon juice

Put ¼ cup oil into a blender, add egg, mustard and salt. Process on medium for 30 seconds, until light yellow in color.

With blender on low, slowly drip in remaining oil very slowly until the mixture is emulsified.

Finally, add the lemon juice until incorporated.

Your homemade mayonnaise is good for up to a week under refrigeration. This is a great way to layer the Meyer lemon flavor when using this mayo in this accompanying lobster dish.

* Claytonia: A little something about this midsummer grower’s favorite.

Boutique growers love Claytonia. Not only is it unusually nutritious, but it’s might pretty. Notice its flower in the middle, something like a flower in a lily pad? It’s great for the WOW factor that hosts love, but, fun fact, it’s a historic little thing.

Out west, it still grows wild and is referred to as miner’s lettuce, because back in the Gold Rush days it saved many a miner from scurvy. It’s very high in vitamin C, soft, buttery and with unmistakable good looks.

lauracabotcatering.com

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