Maine Dish: Lobster salad, anyone?

Recipe submitted by Cheryl Wixson of MOFGA, www.cherylwixsonskitchen.com

Summer in Maine and the eating is easy…especially Maine lobster. Now that the shedders are coming hard, lobsters are both plentiful and economical. We love the ease of picking a soft-shelled lobster, and the tender, sweet meat…

I like to cook up several lobsters at a time, and use the extra meat for lobster rolls, soups and salads. Maine Lobster & White Bean Salad is one festive dish we particularly enjoy.

The recipe for this colorful and delicious salad was adapted from one given to me by Alan McGrath, a former winner of the Great Chefs of Maine Lobster culinary competition. The recipe is very flexible, and can be easily expanded to feed a crowd.

White beans provide a nice, meaty texture and the fresh vegetables can vary with those available at the market. The dressing is a snappy combination of fresh lemon juice and chives.

For 1 pound of lobster meat, steam four soft-shelled lobsters weighing about 5 pounds until the internal temperature of the tail registers 160 degrees on a meat thermometer, or the antennae pulls off when tugged.

Be careful not to overcook, or the meat will be mushy. The cooked lobster meat may be refrigerated or frozen.

Our motto this summer is simple: eat more Maine lobster!

Cheryl Wixson lives and cooks in Stonington. She welcomes food-related questions and comments at starchef99@aol.com.

Maine Lobster & Bean Salad

Serves 6

This colorful and delicious salad is an easy summer meal to prepare with extra cooked lobster meat. The salad stores for up to 2 days in the refrigerator. Allow to come to room temperature before serving.

Salad:

1 lb. cooked lobster meat (more or less) *

1 cup whole kernel corn (fresh or frozen)

1½ cups cooked white beans (1 19-oz. can)

1 garlic clove, chopped

½ cup red bell pepper, diced

4 scallions, julienne

2 ripe tomatoes, seeded and diced

1 Tbsp. fresh parsley, finely chopped

Salt and fresh pepper to taste

6 cups salad greens to line the plates

Dressing:

¼ cup olive oil

Juice of 1 lemon

½ tsp. Dijon mustard

¼ cup chopped chives

2 Tbsps. balsamic vinegar

Sea salt and fresh pepper to taste

Using a stainless steel bowl, whisk the olive oil into the mustard and chives. Add the lemon juice and vinegar. Season to taste with sea salt and fresh pepper. Set aside.

To prepare the salad:

Cut the lobster meat into a large dice and place in large mixing bowl. Rinse the beans and add to the bowl. Add the corn, garlic, tomatoes, scallions, parsley and red pepper. Pour over the dressing and gently mix. Season to taste with sea salt and fresh pepper.

To serve, line plates with salad greens, arrange salad on plates and garnish with chive blossoms.

Nutritional analysis per serving: 264 calories, 22 grams protein, 23 grams carbohydrates, 10 grams fat, (0 grams trans fat), 308 mg. Sodium, 5 grams fiber.

*Five pounds of lobster in the shell yields about 1 pound of cooked lobster meat.

About Leigh Hallett

Leigh has been Executive Director of the Federation since 2014. She can be reached by email (director@mffm.org) or by calling the MFFM offices (487-7114).