My mother gave me these cooked Maine lobster meat that I kept in the freezer. They came in handy when I wanted a quick meal. Although the lobsters were frozen they still tasted fresh and sweet.
Maine Lobster Truffle Salad (serves 1)
2 cooked whole lobster meat, deveined and shelled (thawed and drained if frozen)
2 Tbsp olive oil
2 chopped scallions
1 garlic cloves, smashed and minced
1/4 tsp fish sauce
1 Tbsp tartufata--mushrooms, truffles, olives (Tentazioni)
4 grape tomatoes, cut in half
1 handful of baby arugula
1 tsp of white truffle oil
1) Heat 1 Tbsp of olive oil in a small pan over medium high heat. When the pan is hot add the lobsters. Turn the heat to medium, heat each side for about 1-2 minutes, partially covering the pan.
2) Remove the lobsters onto a plate. Add the rest of olive oil, scallion and garlic to the pan. Sauté for about 1-2 minutes.
3) Add the truffle and fish sauce to taste. Give the pan a quick stir. Turn off heat. Return the lobsters back to the pan and coat the lobsters in the sauce well.
4) Place the arugula and tomatoes in a plate, add the lobsters and sauce. Drizzle with a teaspoon of truffle oil on top and serve warm.
|a perfect day for some beautiful music in the park|
--Boston Public Garden, 2013
(Beltrán del Campo on sitar and
Josh Bordelon on accordion)
*I came across this tartufata jar when I was walking around in the South End in Boston. Tartufata has a mixture of mushrooms, truffles, and olives. It has a wonderful aroma. If you enjoy eating truffles I am sure you will enjoy this. Since I bought a jar to try I have used it numerous times for cooking. The good thing about this is that a little goes a long way! You can purchase a jar of tartufata at the Formaggio Kitchen South End. They are located at 268 Shawmut Avenue, Boston, MA. Phone: 617-350-6996.