SOUPS AND SALADS
 
1
 
61
For the vinaigrette: In a small bowl, combine the shallot, vinegar,mustard, and honey. Whisk in the oils gradually. Season with saltand pepper.For the lobsters: Put 2 gallons cold water in a stockpot with
1
/
2
cup salt. Bring to a boil over high heat. Add the lobsters andcover. When the water returns to a boil, uncover and boil for12 minutes. Transfer the lobsters to ice water to chill quickly.Twist off the lobster tail, knuckles, and claws; discard the restof the carcass. Crack open the shell of the tail and remove the meatin one piece, or use your finger or a small fork to push the meat outthrough the larger end. Crack the knuckle shells and remove themeat. To extract the meat from the claw, jiggle the small lowerappendage until it snaps, then remove it. Crack the shell of theclaw and pull out the meat in one piece, if possible. Cut the tail into
1
/
2
-inch chunks and cut the knuckle meat into 2 or 3 pieces. Leavethe claws whole.Slice the melon quarters thinly lengthwise, then cut each slicecrosswise into thirds.Put the lobster in a bowl with the melon. Toss with the vinai-grette, using as much as you need to moisten the lobster and fruit.Add the arugula and more dressing, if needed, and toss again. Divideamong individual plates or arrange on a platter. Garnish with hazel-nuts and mint. Serve immediately.
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another full-bodied white wine.
VINAIGRETTE
1 small shallot, finely minced1 tablespoon sherry vinegar
1
 /
2
teaspoon Dijon mustard
1
 /
4
teaspoon honey2 tablespoons extra-virgin olive oil1 tablespoon hazelnut oilKosher salt and freshly ground blackpepper2 live lobsters (1
1
 /
4
to 1
1
 /
2
poundseach)
1
 /
4
cantaloupe or other orange-fleshed melon, seeds and rindremoved
1
 /
4
honeydew or other green-fleshedmelon, seeds and rind removed2 ounces (about 2 large handfuls)baby arugula
1
 /
4
cup coarsely chopped toastedhazelnuts for garnish4 large fresh mint leaves, chopped,for garnish
Lobster and Melon Salad with Hazelnut Oil
SERVES 6
Canadian chef Jonathan Gushue, a 2008 Workshop participant, introduced us to the notionof pairing lobster with melon—a clever juxtaposition of rich with lean. The cool juiciness of themelon balances the lobster’s buttery sweetness, so the salad seems refreshing and light. Serve itas the first course of a seafood dinner or, in larger portions, as a summer lunch.
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