- Three 1 1/2-pound live lobsters
- 6 thick slices of bacon
- 4 ounces green beans
- 1/4 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons prepared horseradish
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 1/2 head iceberg lettuce, cored and coarsely chopped
- 3 hard-cooked eggs, coarsely grated
- 2 large tomatoes, coarsely chopped
- 2 medium carrots, cut into 1/2-inch dice
- 1/2 small red onion, coarsely chopped
- 1 medium cucumber—peeled, seeded and coarsely chopped
How to make this recipe
- In a pot of boiling salted water, cook the lobsters over high heat until bright red all over, about 12 minutes. Drain and let cool slightly. Twist off the tails and claws. Crack the claws and remove the meat. Using kitchen scissors, slit the tail shells lengthwise and remove the meat. Discard the vein that runs the length of the tail. Cut the lobster into 1-inch pieces.
- In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain well on paper towels, then coarsely chop the bacon.
- In a small saucepan of boiling water, cook the green beans until just tender, about 3 minutes. Drain and refresh under cold running water. Pat dry with paper towels and cut into 1/2-inch pieces.
- In a medium bowl, whisk together the buttermilk, sour cream, horseradish, mayonnaise, lemon juice and mustard. Season with salt and pepper.
- In a large bowl, toss the iceberg lettuce with 1/4 cup of the dressing and transfer to a shallow glass bowl. Add the lobster, bacon, eggs, green beans, tomatoes, carrots, onion and cucumber to the large bowl and toss with the remaining dressing. Mound the salad on top of the lettuce and serve at once.
A refreshingly tart Sauvignon Blanc is a fine aperitif and a great foil for the salad. Go for one from California.