Recipe: Lobster Salad With Grilled Peaches and Champagne Vanilla Bean Vinaigrette

From Chef Anthony Cole of The Spa at Chatham Bars Inn, Chatham, Massachusetts

Lobster Salad With Grilled Peaches and Champagne Vanilla Bean Vinaigrette

Makes 8 servings, 680 calories, 28 grams of fat

Ingredients for lobster:

4 1-1⁄4 pound lobsters

Preparation for lobster:

1. Cook lobsters in boiling salted water for seven minutes.

2. Remove the lobsters and place them in an ice bath to cool. Once completely cool, remove the tail, claw and knuckle meat from the shell.

3. Cut the tail in half and clean.

4. Using a pair of scissors, remove one-third of the carapace shell lengthwise to form a base to hold the filling.

Ingredients for vinaigrette:

1⁄2 cup champagne vinegar

1 vanilla bean

1 cup olive oil blend

1⁄2 cup extra virgin olive oil

Salt and pepper to taste

Preparation for vinaigrette:

5. Scrape the vanilla bean into the vinegar.

6. Puree the vinegar in a blender and emulsify with the oils.

7. Season with salt and pepper to taste.

Ingredients for avocado mousse:

1 avocado

4 ounces buttermilk

1⁄4 cup cilantro

1 teaspoon lime juice

Salt and pepper to taste

Preparation for avocado mousse:

8. Scoop the avocado meat and puree everything together in the blender

Finishing ingredients:

8 slices of grilled peach

1 cup bacon lardoons

4 cups arugula

Finishing preparation:

9. Toss arugula with one cup of vinaigrette.

10. Arrange arugula on plates.

11. Spoon avocado mousse onto each plate.

12. Complete by arranging the lobster, peaches and bacon on each serving.