Ingredients

Meat from 3 lb cooked lobsters

12-18 small new potatoes

1 1/2 lb green beans, trimmed

and cut into 2" pieces

1 cup fresh basil leaves

1 tsp minced garlic

2 T toasted pine or walnuts

about 3/4 cup EVOO

1/4 cup red wine vinegar

freshly ground pepper

butter lettuce

cherry tomatoes

Preparation

  1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking.
  2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside.
  3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper.
  4. To serve, cut the potatoes into 1/4" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes.