Name: Lobster Salad with Green Beans, Apple, and Avocado
Yield: 4 servings
Ingredients: 3 tablespoons coarse sea salt; 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups); 1 cup Greek-style yogurt; 1 tablespoon imported French mustard; 1/4 teaspoon fine sea salt; 1/4 cup minced fresh chives; 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel); 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes; 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces; Equipment: A 5-quart pasta pot fitted with a colander; 4 chilled large dinner plates

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Lobster Salad with Green Beans, Apple, and AvocadoJeff Kauck

I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde's Le Comptoir in Paris's 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.

Cooks' Note

WINE SUGGESTION: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Viré Clessé from the Cave de Viré, particularly their Cuvée Les Acacias, with its hints of fresh apples and honey.

Recipe notes

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