Lobster and Stone Fruit Salad

26 Jun

Summer is time for sweet fresh fruit. This delicious salad has everything going for it. It is packed with flavor and contrasting textures and color. The fresh lobster and ripe stone fruit combined with white beans is an elegant and delicious meal for a hot summer day. I will defiantly make this again. 

  • 4 lobster tails
  • 2 peaches, diced
  • 2 plums, diced
  • 2 apricots, diced
  • 2 cans of white beans rinsed and drained
  • 1 pint cherry tomatoes cut in halves
  • 2 sprigs of basil
  • 1/2 tsp paprika
  • 1 tbs seasoned rice vinegar
  • 1/4 cup white cooking wine
  • 1/4 cup good quality olive oil
  • 1 tbs lime juice
  • 1 tbs lemon juice
  • fresh ground pepper and sea salt

Bring a large pot of water to boil. Poach the lobster tails for three minutes. Remove from the pot and drop into ice bath to chill. Peel the lobster and place in the fridge. Toss the beans, fruit and tomatoes with the vinegar, white wine, lemon and lime juice,  and olive oil. Season with ground pepper and sea salt. Place the bean and fruit mixture in center on large platter. Top with the lobster and basil leaves.




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