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Insalatina di Aragosta
Lobster Salad with Arugula and Cannellini Beans

by Executive Chef Carlo Cavallo

A healthy and sophisticated version of the seafood salad, this recipe is a creative take on the more traditional approach. Refreshing, tasty, and packed with protein.

Pairing: Sauvignon Blanc

Servings: 4

1 bunch of scallions, thinly sliced on a bias
1/4 cup fresh lemon juice
3/4 cup of extra virgin olive oil
salt and pepper
1 1/2 cups cooked cannellini beans (canned are ok)
1 box of heirloom toybox tomatoes (sliced lengthwise)
1 - 2 pounds of Maine lobster - cooked, cleaned and cubed
1 pound Mâche

In a small mixing bowl, add the scallions and lemon juice. Slowly whisk in the extra virgin olive oil to create an infusion dressing, then add salt and pepper to taste.

In a blender, add the cannellini beans and a 1/4 cup of the dressing and purée the beans. 

To Serve:
Place a spoonful of the cannellini bean purée on each plate. In a large bowl, toss the tomatoes and lobster meat with a third of the dressing and place on the plates. In the large bowl, mix the Mâche with the rest of the dressing and divide among the plates.

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Chalk Hill Estate Tour
Your tour will being with a discussion of the varied terroir of our 1300-acre estate, the Chalk Hill appellation, and our unique history and approach to viticulture. This tour includes tastings of our current wines. For reservations, email us at

Featu​red Wines

Sauvignon Blanc - Featured

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