This elevated spin on a classic niçoise salad is the perfect platter for entertaining or a special occasion. Freshly cooked lobster meat provides the richest flavor and is best for a cold salad like this. Hearty purple potatoes, blanched green beans, and hard-boiled eggs are tossed in a tarragon and Dijon vinaiagrette that ties the whole salad together. Topped with capers and olives for an added kick of salinity and brine, this niçoise has got it all. Maine New Shell Lobster is harvested during peak season in Maine (roughly late June – early November) when lobsters shed their old shells and grow new shells. Gulf of Maine seawater fills the newly formed shell and naturally “marinates” the meat, creating an intense and more “lobster-y” flavor. New Shell is more tender, delicately textured lobster meat. The thinner shell even makes the lobsters easy to crack, pick and eat by hand.
10-12 small purple potatoes
4 ounces green beans
3 large eggs
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons lemon juice
1 tablespoon finely minced shallot
1 1/2 tablespoons whole-grain Dijon mustard
5 anchovy fillets
1 teaspoon sherry vinegar
1 teaspoon finely chopped fresh tarragon
1/4 cup capers, drained
1/4 cup kalamata olives, pitted and halved
4 leaves green leaf lettuce
10 ounces fresh cooked Maine New Shell lobster meat
Kosher salt, to taste
Freshly ground black pepper, to taste
How to Make It
Bring a large pot of water to a boil. Add potatoes (make sure that they are covered by at least 1-inch of water) and cook until fork tender, about 15 minutes. Remove with a slotted spoon and transfer to a bowl to cool. Slice each potato lengthwise.
In the same pot of boiling water, cook green beans for 2 minutes and transfer to a bowl of ice water. Let stand for 5 minutes; drain and pat dry with a paper towel.
In the same pot of boiling water, boil eggs for 8 minutes and transfer to a bowl of ice water. Let cool and remove shells. Slice each egg lengthwise.
In a medium bowl, whisk together 2 tablespoons extra-virgin olive oil, lemon juice, shallot, mustard, fillets, vinegar, and tarragon until paste forms. Whisk in remaining olive oil to make dressing.
In a small bowl, mix capers and olives; toss with 1 teaspoon of dressing.
On a platter, toss lettuce with 1 tablespoon of dressing and arrange on a platter.
Divide remaining dressing evenly among potatoes, green beans, eggs, and lobster meat, and toss separately. Arrange all components over the lettuce. Top with caper and olive mixture. Season with salt and pepper, as desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.