Lobster, Potatoe And Green Bean Salad With Pesto Vinagrette

• Meat from 3 lb cooked lobsters
• 12-18 small new potatoes
• 1 1/2 lb green beans, trimmed
• and cut into 2" pieces
• 1 cup fresh basil leaves
• 1 tsp minced garlic
• 2 T toasted pine or walnuts
• about 3/4 cup EVOO
• 1/4 cup red wine vinegar
• freshly ground pepper
• butter lettuce
• cherry tomatoes

1. 1. Cook potatoes in salted water util cooked through but still firm, about 10-20 min. Drain and refrigerate to stop further cooking.
2. 2. Bring a large pot of salted water to boil. Drop beans into water and cook 2-4 min until tender-crisp. Plunch into ice water. Drain, pat dry and set aside.
3. 3. Combine basil leaves, garlic and nuts in food processor. Pulse to combine. Add about 1/2 cup of oil and process to a coarse puree. Transfer to a bowl and stir in the vinegar and enough of the remaining oil to make a spoonable vinaigrette. Season with salt and pepper.
4. 4. To serve, cut the potatoes into 1/4" slices. In a large bowl, toss the potatoes and beans with half the vinaigrette. Divide among 6 salad plates lines with lettuce leaves. Top with lobster pieces and drizzle with remaining vinaigrette. Garnish with cherry tomatoes.

lobsters, potatoes, green beans, fresh basil, garlic, t, evoo, red wine vinegar, freshly ground pepper, butter, cherry tomatoes

Taken from www.epicurious.com/recipes/member/views/lobster-potatoe-and-green-bean-salad-with-pesto-vinagrette-50052530 (may not work)