Lobster Salad with Sugar Snap Peas and Caviar Crostini

Wine Pairing: Sparkling Dry Rosé

Serves two as a first course or light lunch

1 Live Main or Spiny lobster (about 1½ lbs)

2 Tbl Minced shallots

¼ Cup Meyer lemon juice

1 tsp Honey

¼ Cup Extra Virgin olive oil, Kosher salt, Freshly ground black pepper

4 oz Sugar snap peas, strings removed

3 Cups Mixed salad greens, such as frisée, endive, watercress, butter lettuce

2 Tbl Fresh chives, chopped

6 pieces French baguette, sliced thin on an angle, lightly toasted

6 Tbl Crème Fraiche

Finest Caviar, such as Osetra or White Sturgeon* (*Farmed sustainable resource)

Preparation

Steam lobster for 10 minutes, set aside and allow to cool.

In a small bowl combine shallots, lemon juice and honey. Let sit a few minutes while blanching snap peas. Whisk in olive oil and season to taste with salt and pepper.

Blanch sugar snap peas in boiling salted water for 3-4 minutes. Drain and rinse under cold water to stop the cooking.

Remove meat from lobster and cut into ½-inch pieces.

Put salad greens and snap peas in a large bowl and toss lightly with vinaigrette. Divide salad between two large plates.

Put lobster meat in same mixing bowl, add a little more dressing and toss to coat evenly. Do not overdress. Portion lobster meat on top of salad greens.

Sprinkle chopped chives over salads.

Top each slice of toasted bread with crème fraiche and a spoonful of caviar; Serve three on each plate.

Save any leftover dressing for another use.

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     Lobster Salad with Sugar Snap Peas and Caviar Crostini