The Royal Chef At Home: Easy Seasonal Entertaining

LOBSTER, LUMP CRAB & HEIRLOOM TOMATO SALAD

THIS SALAD IS TAILOR MADE FOR GUESTS. The lobster and crab make it a bit luxurious, the tomatoes and asparagus go beautifully together, and the herbal dressing brings out the best of both the seafood and veggies. Easy to assemble in advance and dress at the last minute, this salad looks gorgeous on the plate and tastes amazing. Splurge on the freshest lobster and crab and get a few perfectly ripe tomatoes from the farmer’s market. It will make all the difference. SERVES 4

FOR THE SALAD 1 small cooked lobster, meat removed and cut into bite size pieces 8 ounces jumbo lump crabmeat, picked over for any bits of shell 2 pounds ripe heirloom tomatoes cut into bite size pieces 1 small bunch asparagus tips, steamed until tender

PUREED HERB DRESSING 2 cups mixed fresh herbs of dill, chives, basil, tarragon, parsley in equal parts or as preferred

6 tablespoons white balsamic vinegar 6 tablespoons extra virgin olive oil

2 tablespoons onions, chopped 1 tablespoon granulated sugar

¼ cup finely chopped red onion 1 tablespoon champagne vinegar 2 tablespoons extra virgin olive oil

2 cups mixed salad leaves Salt and pepper, to taste

1 An hour before serving, blend all of the ingredients for the herb dressing until smooth. Adjust seasoning, adding salt and pepper to taste. This dressing can also be refrigerated for up to three days. 2 Combine the tomatoes, asparagus, red onion, vinegar and oil. Stir in the crab meat and lobster and season with salt and pepper.

3 Divide the salad leaves between the plates and top with the lobster, crab and tomato salad. Drizzle with the herb dressing just before serving.

68 THE ROYAL CHEF AT HOME