This morning I was inspired by all of the heirloom tomatoes piling up on my kitchen table and the 3 petite lobster tails in the freezer. Lobster is pretty cheap right now due to a surplus (thanks for telling me Dad, finally found some good deals) so I bought 3 tails about a week ago at Winco. I told Jackson not to enter the kitchen and got to work making a delicious brunch! I made an heirloom tomato salad with lobster and garnished it with watermelon slices sprinkled with cayenne pepper (J-man loves it that way). It turned out even better than I hoped for! You don't have to make this with lobster (can just keep it vegetarian, or do it with shrimp or tuna) but I would not suggest substituting the heirloom tomatoes for store bought. So raid your garden, your friend's garden, my garden or go to a farmer's market and get some yummy heirloom tomatoes.
Salad Ingredients
3 petite lobster tails (3 oz each)
1/2 head of romaine lettuce (washed, dried and pull apart the leaves keeping about 5 for each salad depending on how big they are)
1/4 of a red onion - diced
3 hard boiled eggs - sliced
4 different heirloom tomatoes - sliced
Salt
Dressing Ingredients
a handful of fresh herbs (basil, parsley)
a tsp of diced red onion
about 2-3 tbsp of olive oil
balsamic vinegar (I used a yummy Fig Balsamic I picked up at Honeyville Grain)
Put everything in a food processor and blend till everything is chopped and combined.
Watermelon Garnish Ingredients
As much watermelon as you want (I used a petite seedless watermelon)
Cayenne Pepper
Slice watermelon into wedges and lightly sprinkle with cayenne pepper.