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
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In large bowl combine lobster, grapes, celery, parsley and pine nuts. Prepare the dressing in a small bowl by whisking together the shallots, vinegar, lemon juice, tarragon, olive oil, salt and pepper. Pour over lobster mixture and gently toss to combine.
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Line the rolls with lettuce and fill with lobster salad.
Photo and recipe: California Table Grape Commission
