Lobster Nicoise Salad
1/2 cup white wine
1 teaspoon black peppercorns
1 tablespoon salt
1 celery stick
1/2 yellow onion, peeled and chopped
2 each 1 lb. lobster
2-3 small yellow potatoes, sliced
1/2lb. green beans, trimmed
2 teaspoons capers
1 tablespoon Roasted Garlic Champagne Mustard
1 lemon, juiced
4 tablespoon California Extra Virgin Olive Oil
1 bunch romaine lettuce, chopped
2-3 radishes, thinly sliced
2 eggs, hard boiled, peeled and halved
3/4 cup Kalamata Olives
Fill a large pot halfway with water and add wine, peppercorns, salt, celery and onion. Bring poaching liquid to a simmer over medium heat.
Add lobster, potatoes and green beans to the poaching liquid and cook for 8-10 minutes or until the lobster is thoroughly cooked and the potatoes and green beans are tender. Remove from the liquid and cool in ice water.
In a medium bowl combine dressing ingredients and whisk to combine.
Once the lobster has cooled, peel and chop into bite-sized pieces.
Place lettuce on a platter and top with lobster, potatoes, green beans, radishes, eggs and olives. Drizzle with dressing and serve.