Categories  

                

Salads, Fish


1 teaspoon kosher salt, plus 6 tablespoons for the lobster pot
2 live lobsters, 1� pounds each
3 or 4 ripe fresh tomatoes (about 1� pounds), or 1 pound sweet, ripe cherry tomatoes
2 or 3 tender stalks celery with a nice amount of leaves
Juice of 2 large lemons, freshly squeezed (about 1/4 cup)
2 large hard-cooked eggs, peeled and chopped
� teaspoon peperoncino flakes, or to taste
� cup extra virgin olive oil
2 tablespoons chopped fresh Italian parsley
Optional oregano,sage small slice and add with parsley
Garlic optional 4-6 cloves, mince 1/2 and thin slice half and add with parsley

1. Steam the lobster for about 15 minutes, lift the lobsters from the pot, rinse with cold water, drain, and let them cool.
2.Core the tomatoes, and cut them into wedges, about 1 inch thick; if you have cherry tomatoes, cut them in half. Chop the celery stalks crosswise into 1-inch pieces, and chop the leaves roughly. Toss tomatoes and celery together in a large bowl with � teaspoon of the salt.
3.When the lobsters are cool enough to handle, twist and pull off the claws and knuckle segments where the knuckles attach to the front of the body. Lay the clawless lobsters flat on a cutting board, and split them in half lengthwise, from head to tail, with the heavy chef�s knife. Separate the meaty tail piece from the carcass (or body) of the four split halves. Now cut the lobster into pieces of whatever size you like; put the pieces in a large mixing bowl as you work. Separate the knuckles from the claws, and crack open the shells of both knuckles and hard claw pincers with the thick edge of the knife blade, or kitchen shears, exposing the meat. Chop the knuckles into pieces at the joints. Cut the tail pieces crosswise into chunks, or leave them whole, which I prefer. Cut everything to nice chunks, if using as an appetizer, dice small.
4.To make the dressing: Whisk together the lemon juice, chopped eggs, peperoncino, and remaining � teaspoon salt. Pour in the olive oil in a slow stream, whisking steadily to incorporate it into a smooth dressing.
5.To serve: add the tomatoes and celery to the bowl of lobster pieces. Pour in the dressing, and tumble everything together until evenly coated. Scatter the parsley /herbs and garlic and stir, tumbling to distribute. Let set 30 minutes, taste and season, let set another 15 minutes.

To served either place on bib leaves, or serve as an appetizer for bread/cracker slices.

Excellent