Lobster Caprese Salad.
Tender chunks of lobster meat tossed with heirloom tomatoes, creamy mozzarella, fresh basil, extra virgin olive oil and white wine vinegar. The perfect end-of-summer salad, ready in 5 minutes.
Our tomato crop this year hasn’t quite lived up to years past. We have seven heirloom tomato plants, all started from seed by my mother-in-law. For whatever reason, there is a gang of crows that hang around our house, and those darn crows have eaten pints and pints of those tomatoes just as they begin to ripen. We figured out that the crows were the culprit a bit too late … they had already eaten probably a hundred of our beloved tomatoes. Ugh. Now we have tinfoil around the plants, but we’re late to that party. Next year we’ll probably have a scarecrow to keep those pesky birds away. Another culprit and tomato thief is Lucca. The other day he probably ate 20 tomaotes, maybe more … after which he complained for 2 hours “my tummy huwwwwts. Ouchhhhh my tummy huwwwts.” Poor kid had tomato overload. I guess there are worse things.
Anyhow, the tomatoes that have actually made it inside our home, have either been eaten straight up or tossed into simple salads. One of our favorite salads is arugula + burrata + tomatoes + balsamic + evoo + s&p. Simple as that. Another favorite is no suprise – the caprese salad with just tomatoes + mozzarella + basil + a simple balsamic vinaigrette. We fancied that caprese salad up a bit and made this simple Lobster Caprese Salad. Because in the summer, the more lobster you can have in your day, the better.
This salad is made extra simple, because we got the lobsters steamed and cracked from our local fish market. Ask your fish market or grocery store to do the same – most are able to do it. Then all you have to do is crack them a bit more at home and pluck the meat. You also can buy preshucked lobster meat, but that’s ridiculously expensive. If you can’t get your hands on lobster meat, American shrimp would be great here too.
Here’s how to make this pretty little Lobster Caprese Salad:
Lobster Caprese Salad
- 2 1 1/4 lb lobsters steamed, cracked and meat shucked
- 3 cups grape tomatoes halved
- 8 oz fresh mozzarella pearls
- 5 basil leaves slivered
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- salt and pepper
Combine all ingredients together. Toss and serve.
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