INGREDIENTS:
(4 servings)
2 (1.5 pound) Maine lobsters
1 tablespoon Dijon mustard
3 tablespoons seasoned rice vinegar
2 1/2 tablespoons fresh orange juice
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh tarragon, chopped
1 large shallot, minced
1 teaspoon (packed) orange peel, grated
1 large yellow bell pepper
1 large red bell pepper
12 ounces small green beans, trimmed
1 large potato, cut into 1/2 inch pieces
1 can whole kernel corn
10 cups mixed baby greens (about 5 ounces)
DIRECTIONS:
Cook your Maine lobsters. Place mustard in a small bowl. Whisk in 2 tablespoons vinegar and orange juice. Gradually whisk in oil. Mix in tarragon, shallot, and orange peel.. Season dressing to taste with salt and pepper. Char bell peppers over gas flamer or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers; cut into 1/2 inch pieces. Place in large bowl. Bring large pot of salted water to boil. Add Maine lobster tails and cook 10 minutes. Transfer to bowl of ice water and cool. Add green beans to same pot of boiling water and cook until crisp tender, about 5 minutes. Using slotted spoon, transfer beans to another bowl of ice water and cool. Add potato to same pot of boiling water and cook 2 minutes. Add corn kernels; cook until potato and corn are tender, about 2 minutes longer. Drain well; add to bowl with peppers. Drain green beans; pat dry with paper towels. Add beans to potato mixture. Drain Maine lobster; remove meat from shells. Cut meat crosswise into rounds. ( Dressing, Maine lobster and salad can be prepared 4 hours ahead. Cover separately and refrigerate). Mix Maine lobster with 1 1/2 tablespoons of dressing. Mix remaining dressing into salad. Season with salt and pepper. Toss greens with remaining 1 tablespoon vinegar. Place on large platter. Mound salad on greens. Arrange Maine lobster over greens and serve. Makes offer lavash crackers and white wine spitzers.
