White Bean and Lobster Salad

Hiver 2014
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food and drink

BY: Julia Aitken

Two lobsters easily serve six if you combine them with creamy white beans in this colourful salad. This dish is particularly good served warm, just after the beans and lobsters are cooked, but, for a less frenetic and equally tasty version, cook the beans and lobsters ahead of time. For even more streamlined prep, ask your friendly fish purveyor to steam the lobsters for you, or substitute two 1-lb (500-g) packages of frozen, cooked lobster tails.

1½ cups (375 mL) dried navy beans, picked over and rinsed
2 cloves garlic, peeled
2 bay leaves
2 live lobsters, each 1½ lbs (750 g)
Kosher salt
½ cup (125 mL) olive oil
1 tsp (5 mL) finely grated lemon zest
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) finely chopped fresh tarragon
1 tsp (5 mL) smooth Dijon mustard
½ tsp (2 mL) granulated sugar
½ tsp (2 mL) mayonnaise
Freshly ground black pepper
6 cups (1.5 L) lightly packed, washed and dried arugula
½ cup (125 mL) drained oil-packed, sun-dried tomatoes, finely chopped
¼ cup (60 mL) finely chopped chives
Tarragon sprigs for garnish

1 Put beans in a large pot and add enough cold water to cover them by 1 inch (2.5 cm).Bring to a boil over high heat. Boil for 2 minutes, then remove from heat, cover and let stand for 1 hour. (Alternatively, combine beans with enough cold water to cover them by1 inch/2.5 cm and let soak overnight.)

2 Drain beans. In a large pot, combine beans, whole garlic cloves and bay leaves. Add enough cold water to cover beans by 1 inch(2.5 cm) and bring to a boil over high heat.Reduce heat to medium-low and simmer, covered, until beans are tender, about 45 minutes.

3 Drain beans, reserving garlic cloves and discarding bay leaves. In a medium bowl, mash garlic with back of a spoon until smooth.Set aside.

4 Add lobsters, head first, to a large pot of boiling salted water. Cover and boil for about 12 minutes. Remove lobsters from pot and immediately plunge into a sink of ice water.

5 Meanwhile, add olive oil, lemon zest and juice, tarragon, mustard, sugar and mayonnaise to mashed garlic, and whisk well. Season generously with salt and pepper to taste.

6 Twist legs off lobsters. With a hammer or side of a large knife, hit lobster claws until they crack in several places. With a lobster pick or wooden skewer, remove meat from legs, claws and knuckles. Cut tails open with scissors and remove meat. Reserving2 or 3 pieces of claw meat for garnish, cube remaining lobster meat and put in a second medium bowl. Add ¼ cup (60 mL) vinaigrette to lobster and toss gently.

7 Just before serving, toss arugula with 2 tbsp(30 mL) vinaigrette in a large bowl. Spread arugula out on a large platter.

8 In the same bowl you used for arugula, toss beans, sun-dried tomatoes and chives with remaining vinaigrette. Spoon bean salad over arugula, then top with lobster meat. Garnish with tarragon and reserved claw meat and serve at once.

Serves 6

What to Serve

LCBO#:201715
$3.45