LOBSTER SALAD WITH POTATOES, AVOCADO, AND CAVIAR

LOBSTER SALAD WITH POTATOES, AVOCADO, AND CAVIAR image

Yield 8 servings

Number Of Ingredients 17

Dressing:
2 Tbls fresh lime juice
4 tsp fresh ginger juice (See Notes above)
2 tsp Dijon mustard
Pinch of cayenne
1/2 cup canola oil
Salad:
2 1 ½ -2 inch red beets, trimmed
2 1/3 Pounds Frozen Uncooked Lobster Tails, thawed (about 3 large)
½ Pound Baby Red Potatoes, halved
1 Cup Finely chopped celery
1 Cup Thinly sliced romaine lettuce
2 Large ripe avocados, peeled , halved, seeded, chopped
2 Tbsp Fresh, chopped Basil
1 Tbsp Fresh, chopped Tarragon
2 Large boiled eggs, peeled, quartered
Fresh basil and tarragon sprigs (for garnish)

Steps:

For Dressing: Whisk lime juice, ginger juice, dijon and cayenne together. Gradually whisk in oil. For Salad: Preheat oven to 400F. Wrap beets in foil; roast until tender when pierced with knife, about 45 minutes. Cool; Peel beets, then slice paper-thin with V-slicer or mandolin, or slice very thinly using sharp knife. Transfer to another small bowl. Cook lobster in large pot of boiling salted water until just opaque in center, about 13 minutes. Drain. Using kitchen shears, cut down center of bottom of lobster shell and pry open; remove meat. Cut meat into ¾-inch cubes. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate). Cook potatoes in small pot of boiling salted water until tender when pierced with knife, about 12 minutes. Drain; cool. Toss lobster, potatoes, celery, lettuce, and ½ cup dressing in large bowl. Fold in avocado, chopped basil and chopped tarragon. Season salad to taste with salt and pepper. Divide salad among 8 plates; garnish with beets, caviar, if desired, egg wedges, and fresh herb sprigs.