Monday, May 20, 2013

Maine Lobster Truffle Salad (serves 1)


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. 

Ingredients:

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

Method:

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)
*Thank you Beltrán and Josh for entertaining us in the park!!
*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.

No comments:

Post a Comment