Insalatina di Aragosta Lobster Salad

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.

Servings: 4
Pair With: Pinot Noir
Recipe Courtesy of: Executive Chef Carlo Cavallo


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.