Maine Lobster Salad with Spring Peas, Radish and Tarragon Vinaigrette

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By: Evan Kalman, sponsored by the Maine Lobster Marketing Collaborative

Serves 6-8

Ingredients

Pepper Labneh:

  • 1 cup Labneh (or full-fat Greek yogurt)
  • ½ serrano pepper, seeded and finely minced
  • 1 clove garlic
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp lemon juice
  • Kosher salt
  • 2 Tbsp whole milk

Tarragon Vinaigrette

  • 2 tsp dijon mustard
  • 2 Tbsp champagne vinegar
  • 2 Tbsp chopped fresh tarragon (3-4 sprigs)
  • ¼ cup extra
  • Kosher salt
  • Fresh ground pepper

Maine Lobster Salad

  • 1 bunch radishes, trimmed leaving ½ inch of the stem
  • 1 Tbsp extra-virgin olive oil
  • 1 lb cooked, shelled Maine Lobster cut into ½-inch pieces
  • ½ lb sugar snap peas, trimmed and strings removed
  • ½ cup pea shoots (optional)
  • ½ roughly torn fresh herbs (mix of chives, dill, parsley, or mint)
  • Flakey sea salt
  • Fresh ground black pepper

Directions

Add the labneh and pepper to a small bowl. Using a Microplane, grate the garlic into the labneh, add the olive oil and lemon juice, stir to combine, and season with salt. Stir in the milk, a little at a time, until the labneh is still thick but easily spreadable. Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.

In a small bowl, combine the dijon, champagne vinegar, and tarragon. Slowly whisk in the olive oil and season with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.

Preheat the oven to 425°F (220°C). On a baking sheet, drizzle the radishes with olive oil and season with salt and pepper. Toss to evenly coat and spread the radishes into a single layer. Roast for 10 minutes, shake the pan, and roast until tender, about 15 minutes more.

While the radishes roast, prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the peas in lightly salted water for about 10 sections and plug them into the ice water to stop the cooking. Remove the peas and pat dry.

Spread the labneh on a large serving platter or individual plates using the back of a spoon. Pile the radishes, peas, and lobster in the center and spoon the vinaigrette on top. Scatter the tops with the pea shoots, mixed herbs, and lemon zest.

Drizzle with more olive oil and sprinkle with a bit of flakey salt and black pepper.

Pepper Labneh:

  1. Add the labneh and pepper to a small bowl. Using a Microplane, grate the garlic into the labneh, add the olive oil and lemon juice, stir to combine, and season with salt. Stir in the milk, a little at a time, until the labneh is still thick but easily spreadable. Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.

Tarragon Vinaigrette:

  1. In a small bowl, combine the dijon, champagne vinegar, and tarragon. Slowly whisk in the olive oil and season with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.

Maine Lobster Salad:

  1. Preheat the oven to 425°F (220°C). On a baking sheet, drizzle the radishes with olive oil and season with salt and pepper. Toss to evenly coat and spread the radishes into a single layer. Roast for 10 minutes, shake the pan, and roast until tender, about 15 minutes more.
  2. While the radishes roast, prepare an ice-water bath by filling a large bowl with cold water and ice. Blanch the peas in lightly salted water for about 10 sections and plug them into the ice water to stop the cooking. Remove the peas and pat dry.
  3. Spread the labneh on a large serving platter or individual plates using the back of a spoon. Pile the radishes, peas, and lobster in the center and spoon the vinaigrette on top. Scatter the tops with the pea shoots, mixed herbs, and lemon zest. Drizzle with more olive oil and sprinkle with a bit of flakey salt and black pepper.