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Maine Lobster “Nicoise”


Lemon-Thyme Vinaigrette

  • 2 tbl champagne vinegar
  • 2 tbl lemon juice
  • 1 tsp chopped shallot
  • salt and pepper
  • 2 tbl mixed chopped thyme and parsley
  • ½ cup olive oil

Combine all ingredients in a tightly sealed container. Shake well to combine.

  • 8 oz. chopped, cooked Maine lobster
  • 4 oz. peeled, seeded, diced tomato
  • 3 oz. small green beans, stem ends removed
  • 12  nicoise olives, pitted and halved
  • 4 quail eggs
  • ¼ cup lemon-thyme vinaigrette, recipe follows

Bring 2 cups water to boil in a small sauce pan add a liberal pinch of salt. Carefully add quail eggs and cook for four minutes. Remove to an ice bath and let cool five minutes. Peel and quarter quail eggs. Bring another pot of water to boil, add salt and then beans. Cook for a couple minutes until crisp-tender and place in ice bath. Remove beans from ice bath and drain well. To assemble dish:  toss beans with 2 tbl vinaigrette, salt and pepper. Place equal portions on each plate. Arrange olive halves and quail eggs on each plate. Toss tomato and lobster with vinaigrette, salt and pepper. Mound or quenelle lobster and tomato mixture on top of green beans.