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Lobster Niçoise Salad

Lobster Niçoise Salad

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From: TheListMagazine Magazine, July/August 2018

Steamed lobster is a luxurious swap for tuna in this otherwise-classic, veggie-loaded Niçoise salad. In a pinch—or if you don't want to deal with a giant pot of boiling water on a steamy summer day—many supermarkets have freshly picked lobster meat at their seafood counter or in the freezer case. Serve with a warm baguette for lunch or dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Salad
  • 3 1¼- to 1½-pound live lobsters
  • 1 pound small new potatoes
  • 1 pound green beans, trimmed
  • 4 cups mixed baby salad greens or arugula
  • 1 pint cherry tomatoes, halved
  • ½ cup Niçoise olives or other black olives
  • Vinaigrette
  • 2 anchovy fillets, chopped
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • 1½ teaspoons grated lemon zest
  • ¼ cup lemon juice
  • 3 tablespoons minced fresh chives
  • ½ cup extra-virgin olive oil


  • Prep

  • Ready In

  1. To prepare lobsters: Bring 4 inches of water to a rolling boil in a very large pot. Add lobsters, claw-side down; cover and cook until a leg pulls out easily, 14 to 16 minutes. Remove from the pot. When cool enough to handle, remove the tail and claws from the body. Cut open the tail with kitchen shears. Insert a fork into the tail on an angle and pull out the meat. Crack open the claws with a lobster cracker or nutcracker and remove the meat from the claw and knuckle. (The body is delicious to snack on: pull off the legs, crack open the body and eat the bits of meat inside.)
  2. To prepare potatoes & green beans: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Remove to a cutting board to cool. Add more water to the pot, if necessary, so it's at least 1 inch deep. Add green beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly. When the potatoes are cool enough to handle, cut in half, if desired.
  3. To prepare vinaigrette: Mash anchovies and salt in a medium bowl using the back of a spoon. Stir in pepper, lemon zest, lemon juice and chives. Whisk in oil in a slow steady stream until well combined.
  4. To assemble salad: Arrange greens on a serving platter. Top with the lobster meat, potatoes, green beans, tomatoes and olives. Spoon about ¼ cup of the vinaigrette over the top. Serve the remaining vinaigrette on the side.
  • To make ahead: Refrigerate cooked lobster, green beans, potatoes and vinaigrette separately for up to 1 day.

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Nutrition information

  • Serving size: 2 cups salad & 2-3 oz. lobster
  • Per serving: 359 calories; 23 g fat(3 g sat); 4 g fiber; 24 g carbohydrates; 16 g protein; 4 mcg folate; 94 mg cholesterol; 5 g sugars; 0 g added sugars; 1,322 IU vitamin A; 29 mg vitamin C; 124 mg calcium; 2 mg iron; 611 mg sodium; 723 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:

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