Lobster Niçoise Salad
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.
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