Connecticut Sea & Tree
An elegant poached lobster salad with apple, leeks, fennel and toasted black walnuts tossed in a spiced maple mayonnaise.
1/2 cup light reduced calorie mayonnaise
1/4 cup champagne vinegar
3 tablespoons maple syrup
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
1/4 teaspoon ground nutmeg
2 cup poached lobster chunks
1 small red apple, thinly sliced
1/2 cup julienne leeks, blanched
1/2 cup julienne fennel, blanched
1/2 cup black walnut pieces, toasted
- In blender or food processor, combine mayonnaise, vinegar, maple syrup, parsley, tarragon and nutmeg; process until smooth.
- In medium mixing bowl, combine lobster, apple, leeks, fennel and walnuts. Add dressings; toss to coat thoroughly.
Makes 4 servings.
Recipe and photograph provided courtesy of The Association For Dressings and Sauces.