Poached Lobster and Heirloom Tomato Salad

This is an elegant recipe from Massimo Fabbri, chef of Ristorante Tosca that's simple to achieve. And you can always buy your lobsters ready-cooked.

Serves four.

2 whole 1-pound Maine lobsters
Extra virgin olive oil
1 sprig of thyme
2 bay leaves
1 sprig of mint
1 sprig of parsley
6 basil leaves
6 garlic cloves, peeled
Balsamic vinegar
Salt and pepper
4 heirloom tomatoes, about softball size


Put the whole lobsters into a large pot of boiling water and boil for seven minutes.
Remove and “shock” in bath of ice water for a few minutes.

Cut the lobsters in half lengthwise and remove the tail and claw meat.

In a bowl large enough to hold the lobster meat, beat together 1/2 cup olive
oil, thyme, bay leaves, mint, parsley, three basil leaves and three garlic
cloves, lightly smashed with the flat of a knife, then put the lobster meat in the
marinade and set aside while you prepare the tomatoes.

For the dressing, whisk in a separate bowl two parts olive oil to one part balsamic
vinegar and add three basil leaves. Add salt and pepper to taste.

Cut tomatoes into wedges, put in bowl and let marinate in dressing, with three
garlic cloves, for 20 minutes.

Slice the tomatoes and arrange them in a large pasta bowl. Add tails and claw meat.
Drizzle some marinade on top of salad and serve.

This recipe first appeared in the NorthWest Current. Photo Bill Petros/The Current.

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