Heirloom Tomato Lobster Caesar

Summer vibes all year long. Here’s the perfect way to celebrate the last of the heirloom tomatoes. I’ve combined elements of my two favorite salads— the Caesar and the Caprese— for a delicious dish that keeps tomatoes center stage. While this dish is best when heirlooms are in season, you can make this year round— just make sure to give your tomatoes a little extra sprinkle of salt to bring the juices out. The Caesar dressing base is Greek yogurt— which has a nice tang and is a bit healthier than the traditional dressing. This dish comes together in minutes, and with the lobster… well it’s both luxurious and substantial enough as a main dish for lunch or dinner. I would call that a win-win any time of year. Now, how many days till next summer?

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Serves 4-6

INGREDIENTS

4-5 ripe Heirloom Tomatoes, cut into ½” slices
Caesar dressing (recipe follows)
1 cup basil leaves
⅓ cup freshly shaved Parmesan
1 pound cooked lobster meat
Fleur de sel, for finishing

Dressing
½ cup Greek yogurt
½ cup freshly grated Parmesan cheese
2-3 tablespoon extra virgin olive oil, plus more for finishing
2 tablespoon lemon juice
1 teaspoon anchovy paste
2 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 garlic clove
Kosher Salt and freshly ground black pepper

METHOD

Combine all dressing ingredients into a food processor and pulse until smooth and combined. 

To plate, pour dressing into a large shallow serving bowl or platter and top with tomatoes and lobster.  Sprinkle tomatoes and lobster with fleur de sel, drizzle with olive oil and finish with parmesan and basil.