I love the textural combination of starchy beans with chewy lobster or shrimp, as well as the way these beans absorb flavor from their marination in Sherry Vinaigrette. Pink lobster, white beans, and bright salad greens make this a beautiful dish.
Nothing is as elegant as lobster, so I recommend serving this as an appetizer for a special dinner party. For 3 cups lobster meat, you will need about 6 pounds of boiled lobster. Or buy whole lobsters or tail, claw, or knuckle meat already cooked. If you can’t find really good tomatoes, leave them out. But shop around, because Florida tomatoes are available even in the winter.
2 medium-size ripe tomatoes, peeled and seeded, cut into small dice
½ red onion, cut into small dice
Kosher salt and cracked black pepper
3 cups mesclun or mixed greens
3 cups cooked lobster meat, cut into ½-inch pieces
Place the beans in a medium saucepan, with cold water to cover, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until tender, about 45 minutes. Drain well. In a mixing bowl, combine the beans with ¼ cup of the vinaigrette and the thyme, tomatoes, and onion. Cool to room temperature. Season to taste with salt and pepper.
In a large bowl, toss the mesclun with ¼ cup of the vinaigrette.
Place about ½ cup of the white bean salad on each of 6 plates. Arrange the greens and lobster meat in 3 small alternating mounds around them. Drizzle the remaining vinaigrette.
Substitute 18 cooked jumbo shrimp, shelled and left whole, for the lobster.