Lobster and Melon Salad with Hazelnut Oil

Name: Lobster and Melon Salad with Hazelnut Oil
Yield: serves 6
Ingredients: 1 small shallot, finely minced; 1 tablespoon sherry vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon honey; 2 tablespoons extra-virgin olive oil; 1 tablespoon hazelnut oil; Kosher salt and freshly ground black pepper; 2 live lobsters (1 1/4 to 1 1/2 pounds each); 1/4 cantaloupe or other orange fleshed melon, seeds and rind removed; 1/4 honeydew or other green-fleshed melon, seeds and rind removed; 2 ounces (about 2 large handfuls) baby arugula; 1/4 cup coarsely chopped toasted hazelnuts for garnish; 4 large fresh mint leaves, chopped, for garnish

December 22, 2011

Canadian chef Jonathan Gushue, a 2008 Workshop participant, introduced us to the notion of pairing lobster with melon—a clever juxtaposition of rich with lean. The cool juiciness of the melon balances the lobster’s buttery sweetness, so the salad seems refreshing and light. Serve it as the first course of a seafood dinner or, in larger portions, as a summer lunch.

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