We first tasted this delicious dish while traveling in Italy along the Amalfi coast and have made it many times since. In fact, I think I can honestly say it has become one of my favorite lobster recipes that everyone in my family also loves. Although it is perfect main course salad for warmer weather, it is so special it really is great year round as long as you can find really flavorful ripe tomatoes.
I use lobster tails which I find easier to cook and take apart, but you could also use whole lobster if you prefer. I find gently poaching the tails creates very tender flesh and after cooking I just cool until it is not too hot to handle before removing the shell and cutting into pieces. To poach the tails, bring a pot of water to a boil, then add the tails and reduce the heat to a low simmer. Cook just until the flesh is completely cooked through. Although we serve this dish as our main course, you could certainly serve smaller portions as an appetizer as well.
Deborah Mele 2011
- 4 Lobster Tails, Cooked (See Note Above)
- 4 Large Ripe Tomatoes (Beefsteak)
- 1 Medium Red Onion, Peeled And Finely Sliced
- 1/3 Cup Fresh Chopped Parsley
- Juice From 1 Lemon
- 1/3 Cup Olive Oil
- Sea Salt & Cracked Black Pepper
- Additional Lemon Wedges
- Remove the lobster meat from the shells and chop into 1 1/2 inch pieces, then place in a bowl.
- Core the tomatoes and cut into wedges and then slice the wedges in half, and add to the bowl.
- Add the onion slices, parsley, lemon juice, and olive oil and toss well to combine.
- Season with salt and pepper.
- Serve on individual plates with additional lemon wedges.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 370 Total Fat: 20g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 77mg Sodium: 388mg Carbohydrates: 25g Fiber: 4g Sugar: 14g Protein: 25g