Recipes
Lobster-Watermelon Salad
Shark Feeding
A hostess with possibly the most visibility in Naples in December will be Morgan Lee Norman, daughter of golf powerhouse Greg Norman. For Norman’s Merrill Lynch Shootout December 5-9 at the Norman-designed Tiburón Golf Club course, Morgan Lee will greet and entertain the spouses of 24 of the world’s best golfers. Here is her recipe for Lobster-Watermelon Salad, sure to make entertaining a hole in one.
Lobster-Watermelon Salad
Serves 4
4 pounds lobster, preferably spiny, tail split in half (can use fresh crab meat)
1 small seedless watermelon
1/3 cup fresh goat cheese, plain or with herbs; add fresh herbs if desired
2 tablespoons unsalted butter
2 tablespoons dry white wine
4 cups mâche lettuce, or other soft, baby lettuce
1 small shallot, finely diced
2 scallions, sliced thin on angle
2 teaspoons Dijon mustard
juice of two lemons
extra-virgin olive oil
salt and pepper
To prepare lobster:
Have each tail split in half, keeping meat in shell. The best and easiest method for cooking is to place tails on microwavable plate. Place a small dollop of butter on each tail, drizzle lightly with olive oil, and season with salt and pepper. Cover tails on plate with plastic wrap and cook for approximately 2-3 minutes in microwave—depending on size and thickness of tails. (Do not overcook and allow for slight carryover cooking, as you want the lobster meat tender). Once the tails have cooled, using a fork, pull the meat out of the shells. Gently, chop the lobster meat into bite size pieces.
To prepare the watermelon:
The watermelon is used at the base for the lobster-goat cheese salad. Making the watermelon base about a ¼-½ inch in thickness provides enough base and color. Use a cookie cutter to cut circles out of watermelon slices. I like making the base about the size of my palm/fist. Place watermelon circles in center of each plate.
To prepare the goat cheese:
In a mixing bowl, add goat cheese, 1 tablespoon wine (reserve the rest just in case the mixture is too thick), diced shallot, 1 teaspoon of lemon juice and salt and pepper to taste. Mix ingredients to incorporate into goat cheese and make mixture soft and creamy. If too thick and dry, add more white wine and/or lemon juice, making sure not to add too much lemon juice, as it will offset the goat cheese-lobster flavors. Once proper consistency is achieved, add lobster meat to goat cheese mixture and mix until nicely coated.
In another mixing bowl, add rest of lemon juice and Dijon mustard and season with salt and pepper. While whisking, drizzle in extra virgin olive oil to make vinaigrette. Add mâche to dressing and toss lightly to coat.
To plate:
Gently add seasoned mâche to plate, placing around outer edges of watermelon center. Add generous amount of the lobster-goat cheese salad on top of center of watermelon. If desired, drizzle with fruity extra-virgin olive oil.
