How to make a Lobster Salad

Last week on Global’s Noon News, Chef Alessandra Quaglia and Chef Sheldon Maloff showed us how to make Provence’s Lobster Salad. Here’s the clip and recipe so you can try it at home.

Makes 4 servings


Large pot of heavily salted water, with lid
2 whole live lobsters
Large pot of ice water
8 asparagus spears
1 large heirloom tomato
Salt and pepper to taste
Champagne vinaigrette (see recipe below)

  1. Cover and bring the pot of salted water to a boil.
  2. When the water is boiling drop in the lobsters, cover, and cook for 7 minutes.
  3. Immediately remove the lobsters and plunge them into the ice-water bath.
  4. Let them cool for 15 minutes.
  5. Remove from ice-bath, drain and cut each lobster in half. Set aside.
  6. Lightly blanch asparagus in boiling salted water and then quickly place into ice-bath to stop the cooking.
  7. Remove from ice-bath and drain.
  8. For each serving you will use 2 asparagus spears. Chop each spear into 6 pieces and set aside.
  9. Slice the heirloom tomato into quarters and then thinly slice each quarter.
  10. For each serving, arrange one quarter of the tomato slices on a plate and season lightly with salt and pepper.
  11. Arrange 12 of the asparagus pieces on and around the tomatoes.
  12. Place a half lobster on top of the tomatoes, cut side up.
  13. Drizzle each lobster half with some of the vinaigrette and some on the side of the tomatoes.
Champagne Vinaigrette

1 cup good extra virgin olive oil
3 tbsp champagne vinegar
2 tsp clear, liquid honey
1 tsp dijon mustard
1 pinch salt

  1. Place all the ingredients in a bowl and whisk together or place in a glass jar with a lid and shake to emulsify.

Show us how your Lobster Salad turns out!

Post a photo or 15 second video of your Lobster Salad on Instagram or Twitter and tag #ProvenceVancity.
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