YIELD: 4 servings or 5 cups of salad 3 cups lobster meat, fresh or frozen 1 cup green seedless grapes, halved ½ cup chopped celery 1 Tbsp. chopped parsley 3 Tbsps. toasted pine nuts 2 Tbsps. minced shallots 1 Tbsp. champagne or white wine vinegar 1 Tbsp. lemon juice 1 Tbsp. chopped fresh tarragon 3 Tbsps. extra virgin olive oil ¼ tsp. kosher salt ¼ tsp. coarsely ground black pepper 4 soft artisan rolls, split horizontally 4 leafs red lettuce, washed and dried In large bowl ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.