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Lobster Horseradish Salad

Source of Recipe


From "The Best of Gourmet, Volume I"



List of Ingredients



• 2 Tbsp distilled white vinegar
  
• 3 Tbsp bottled horseradish
  
• 2/3 cup vegetable oil
  
• Two 1½-pound live lobsters, cooked and shelled (procedure follows), chopped coarse
  
• 2 plum tomatoes, seeded and chopped
  
• 1½ cups cooked corn kernels, cut from the cob
  
• ¼ cup chopped scallion greens
  
• Pita pockets for serving
  






Instructions



1. In a large bowl, combine the vinegar, the horseradish, and salt and pepper to taste; add the oil in a stream, whisking, and whisk the dressing until it is emulsified. (The dressing may be made 1 day in advance and kept covered and chilled.)
   
   
2. To the dressing, add the lobster, the tomatoes, the corn, the scallions, and salt and pepper to taste. Toss the salad well, and transfer it to a portable container. Serve the salad in the pita pockets.
   
   Makes about 5½ cups.
   
   ............
   
   TO COOK AND SHELL LOBSTERS
   
   • 3 Tbsp salt
   • Two 1½-pound live lobsters
   
   In a kettle, bring to a boil 2 inches of water with the salt, and plunge the lobsters head-first into the water. When the water returns to a boil, cover the kettle and cook the lobsters for 7 minutes.
   
   Plunge the lobsters immediately into cold water to stop further cooking. Twist off the tail section, break off the 5 fins at the tip, and extract the slivers of meat from each. Push out the tail meat in one piece with the fingers, or slit the underside of the tail and break the shell apart. Break off the claws at the body, break them apart at the joints, and extract the meat. Twist off the legs, and reserve them for another use.