A lobster salad to end all lobster salads.
"Lobster salad" usually means one thing: it's about to get stuffed into a roll. But here's a different kind of lobster salad that's destined to become your new favorite. It's got a unique combination of Israeli couscous, artichoke hearts, Kalamata olives and, of course, the main event — lobster. This dish is light, healthy, and hands-down delicious.
Lobster lovers will want to add this recipe to their repertoires. It's so good, maybe you'll need the lobster bib after all.
Salads are often blah, but this one has the "wow" factor. Use pre-cooked lobster meat for an elegant-yet easy-dish.
Serves 3 to 4
1½ to 2 cups cooked lobster meat
⅔ cup fresh lemon juice
4 to 5 cups cooked Israeli couscous
1 cup quartered, cooked artichoke hearts
½ cup chopped Kalamata olives
¾ cup olive oil
Freshly milled black pepper
Romaine or Boston lettuce leaves
Toss the lobster with 1/3 cup of the lemon juice in a large nonreactive bowl. Let sit while you assemble the remaining ingredients. Mix together the couscous, artichoke hearts, olives, olive oil, and remaining lemon juice in another nonreactive bowl. Season with salt and pepper to taste. Cover a platter with the lettuce leaves. Mound the salad in the center of the platter. Place the lobster meat around the couscous, or arrange it on top.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.