Not as much of a salad as it is a feast. We enjoyed this beauty at neighbor Jean’s while staying at “La Soleiade,” our friends’ house near Cabris, France.
Here is the rough recipe…
Lobster meat and heads
Hard boiled eggs, halved
Tomatoes, peeled and quartered
Homemade lemon mayonnaise as dressing
Green Onions (whole)
Fresh Basil & Local Herbs (whole leaves)
Boil lobsters. Shell meat and keep heads. Boil eggs for 6 minutes. Peel off shells under cold, running water and half. Toss greens in lemon mayonnaise dressing to liking. Lay dressed greens on a large serving platter. Distribute lobster meat over top. Arrange eggs around platter’s edge. Add tomatoes over top, green onions and basil leaves. Add additional desired local herbs. Keep it rustic. No chopping. Finish by placing lobster heads.
Serve with dry Provençal rosé. Bon Appétit Mes Amis!