Jovina cooks Italian: Lobster Salad

Cagliari Style Lobster Salad

Lobster, which is called aragosta in Cagliari, is smaller, clawless and sweeter than New England lobster.

2-3 servings

Ingredients

• 1/2 pound cooked lobster tail meat
• 10 cherry tomatoes, stemmed, washed and cut in half
• 1 tablespoon finely minced Italian parsley
• Grated zest of 1 large lemon
• 3 tablespoons Extra-Virgin Olive Oil
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon fine sea salt, or more to taste
• 1/4 teaspoon ground white pepper
• Whole arugula leaves, washed and dried, optional

Directions

Cut the lobster meat up into bite-size pieces and place in a bowl. Gently mix in the tomatoes, parsley and lemon zest.

In a small bowl whisk together the olive oil, lemon juice, salt and pepper.

Pour the dressing over the lobster mixture and toss gently with two spoons.

Cover the bowl and refrigerate for at least 2 hours.

When ready to serve, allow enough time for the lobster mixture to come to room temperature.

Line serving plates with arugula leaves, if using. Divide the lobster mixture evenly and spoon into the center of each plate.