Fresh Lobster Salad

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4 c Fresh baby arugula; washed,
1 lb Cooked lobster meat; sliced
1 tb Finely-chopped fresh parsley
Drizzle of honey
Salt; to taste
1/4 lb Fresh haricot vert; stemmed,
Juice from two oranges
2 Hard-boiled eggs
1 c Extra-Virgin Olive Oil
1 ts Garlic; minced
Black Pepper; freshly ground
2 tb Shallots; minced
1/2 c Cured Greek olives; pitted,

Original recipe makes 4 servings



In a mixing bowl, whisk the oil and orange juice until emulsified. Whisk in the shallots and garlic. Season with the honey, to taste. Season with salt and pepper. Toss the arugula with 1/3 of the dressing. Season with salt and pepper. Mound the greens in the center of each plate. Toss green beans and olives with 1/3 of the dressing. Season with salt and pepper. Mound the beans on top of the greens. Toss the lobster with the remaining dressing. Season with salt and pepper. Mound the lobster on top of the bean mixture. Slice the eggs thin. Season with salt and pepper and garnish the salad with the eggs. Garnish with parsley. This recipe yields 4 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B82) Formatted for MasterCook by Joe Comiskey, aka MR MAD - ~or- 02-10-1999 Recipe by: Emeril Lagasse

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