Chefs’ Salad Series Part II: Creamy Lobster Salad with Arugula

The second installment of our Chefs’ Salads Series brings the salad-ified version everyone’s favorite summertime sandwich: the lobster roll.

 

Mark Gaier and Clark Frasier, Chefs at M.C. Spiedo in Boston and M.C. Perkins Cove in Ogunquit, Maine have created an irresistible Creamy Lobster Salad with Arugula

 

 

“A simple dish like salad lets the fresh flavors of seafood shine,” the duo says. “We’re lucky enough to live in New England, where all we have to do is go down to the harbor to get lobster. Dress it very simply and serve it with a few seasonal vegetables, and you’ve got the perfect summer meal.”

 

Tip: You can also swap out the lobster for 1 lb. peeled, deveined large shrimp.

 

 

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Chefs Salad Series Part I

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