Lobster Salad Corsaro Style / Insalata di Aragosta dal Corsaro

Name: Lobster Salad Corsaro Style / Insalata di Aragosta dal Corsaro
Ingredients: 1/2 pound cooked lobster tail meat; 10 cherry tomatoes, stemmed, washed and cut in half; 1 tablespoon finely minced Italian parsley; 1 Grated zest oflarge lemon; 3 tablespoons Filippo Berio Extra-Virgin Olive Oil; 1 1/2 tablespoons freshly squeezed lemon juice; 1/4 teaspoon fine sea salt, or more to taste; 1/4 teaspoon ground white pepper; 8 whole arugola leaves, washed, dried and refrigerated; INGREDIENTS

Serves 2

I enjoyed this cold lobster salad in Cagliari, the port capital city of the island of Sardinia in a beautifully appointed restaurant called Dal Corsaro on Viale Regina Margherita, 28. The lobster, which is called aragosta, is smaller, clawless, and sweeter than what we are used to in New England.

Served with the unusually sweet cherry tomatoes from nearby Santa Margherita, it was a perfect dish with a simple dressing of olive oil and fresh lemon juice. To get close to the original taste, I pick a variety of cherry tomatoes from my garden called Sweet One-Hundreds. But my advice is to make this wonderful salad in the summer when tomatoes are in season.

Be sure to make the salad at least a few hours ahead of time and then allow it to come to room temperature before serving.

Ingredients

1/2 pound cooked lobster tail meat
10 cherry tomatoes, stemmed, washed and cut in half
1 tablespoon finely minced Italian parsley
1 Grated zest oflarge lemon
3 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 1/2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt, or more to taste
1/4 teaspoon ground white pepper
8 whole arugola leaves, washed, dried and refrigerated
INGREDIENTS

Directions

Cut the lobster meat up into bite-size pieces and place in a bowl. Gently mix in the tomatoes, parsley, and lemon zest.
In a small bowl whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the lobster mixture and toss gently with two spoons. Cover the bowl and refrigerate for at least 2 hours. When ready to serve, allow enough time for the lobster mixture to come to room temperature.
Line each of two plates with 4 arugola leaves. Divide the lobster mixture and spoon half of it into the center of the arugola on each plate. Serve immediately with crusty rolls.

This recipe was featured on Season 10 - Episode 1011.