She Strengthens

Summer’s Sweetest Harvest

As the sun shines bright on Cape Cod, I crave one dish above all others: a refreshing, indulgent lobster salad, inspired by the culinary genius of Jamie Oliver. If you’re lucky enough to spend your summer days in New England, this recipe is a must-try.

The Star of the Show: Fresh Lobster

To create this masterpiece, start by finding a reputable fish market that sells and steams fresh lobsters. Opt for a larger catch – a ten-pounder, to be exact. Not only will the meat-to-shell ratio be more favorable, but the price per pound will also decrease. The claws and tail will be so substantial that you can slice them into inch-thick steaks, and even the body meat will come out in generous chunks. A $60 ten-pounder will easily feed six people, with plenty of leftovers for lobster rolls later.

A Symphony of Flavors

This dish is elevated by the combination of crunchy greens, juicy peaches, creamy cheese, salty ham, and succulent lobster. The result is a flavor profile that’s nothing short of extraordinary.

Prep Time: 2 Hours, Cook Time: 1 Hour

Before you begin, order your lobster in advance and grab the remaining ingredients when you pick it up. Here’s what you’ll need:

• 10-pound lobster, steamed, shelled, and sliced into steaks (allow 2 per person)
• 1 pound mixed greens
• 3 ripe peaches, pitted and hand-torn in quarters
• 3 balls of Buffalo Mozzarella, hand-torn in quarters
• 12 slices of Prosciutto
• Hunk of Parmesan Cheese
• Bunch of Fresh Basil or Tarragon, chopped
• 4 Lemons, Juiced
• 2/3 Cup Olive Oil
• 2 Tbsp. Dijon Mustard
• 1 tsp Kosher Salt (or to taste)
• 2 tsp Fresh Ground Black Pepper (or to taste)
• 1 Baguette – French Bread, Hand Torn into large chunks

Assembling the Masterpiece

Whisk together the dressing ingredients: lemon juice, olive oil, Dijon mustard, salt, and pepper. Cover a large platter with a bed of mixed greens, then arrange the torn peaches, mozzarella, prosciutto, and lobster steaks evenly over the top. Drizzle the dressing over the entire dish, shave Parmesan cheese over the top, and sprinkle with fresh herbs. Place the platter in the center of the table and serve with a basket of crusty bread and a glass of buttery Chardonnay.