The tender sweetness of fresh lobster meat, perfectly complemented by a vibrant mix of crisp arugula and creamy cannellini beans.
After lobster season in the Keys, this is the perfect light salad to enjoy our catch. In fact, probably my favorite lobster dish.
- Kimberly
Ingredients
- 2 Florida lobster tails - steamed
- Heirloom tomatoes cut lengthwise
- 1 cup of cannellini beans
- 1/4 cup fresh lemon juice
- 3/4 cup extra virgin olive oil
- Bunch of scallions, thinly sliced
- Baby arugula
- Salt and Pepper
Preparation
In a small mixing bowl add the scallions and lemon juice. Slowly whisk in the extra virgin olive oil to create an infusion dressing. Salt & pepper to taste. Add the tomatoes, arugula, and lobster and let set for flavors to meld.
Serve salad on toast points with arugula salad and dressing.