Lobster Niçoise Salad


  • Prep Time25 mins
  • Total Time1 hr 5 mins
  • Makes4 servings
Lobster Niçoise Salad

Images courtesy of Aimée Wimbush-Bourque and Denis Duquette.

Aimée Bourque, the blogger behind the aptly named Simple Bites, has adapted a classic Niçoise salad to feature the seafood bounty of coastal Nova Scotia.


  • 1 large clove garlic

  • 1/2 tsp sea salt

  • 2 eggs

  • 227 g green beans, trimmed

  • 1 lobster tail, cooked

  • 2 lobster claws, cooked

  • 1 cluster cherry tomatoes


  • Dressing: Mash the garlic with salt, using the flat side of your knife blade on a cutting board. When it’s a fine paste, transfer to a small bowl and whisk in the vinegar, Dijon and pepper. Drizzle in olive oil while whisking; the dressing should look creamy. Stir in the tarragon.

  • Place the eggs in a small pot and fill with water to cover by 2 in. Place over high heat and bring to a boil. Boil rapidly for 1 min; turn off heat. Cover the pot with a lid and let stand for 8 min. Prepare an ice water bath in a large bowl and transfer the boiled eggs to the ice bath to cool. Keep the ice bath for the green beans.

  • Place the potatoes in a medium pot and fill with water to cover by 2 in. Place over high heat and bring to a boil. Reduce heat to medium, and boil for 10 min or until the potatoes are still firm but can be easily pierced with a fork. Drain and cool to room temperature.

  • Place the green beans in the same pot and pour in a 1⁄2 in. of water. Cover and bring to a boil over high heat. Steam the green beans for 2 to 3 min or until bright green. Drain the pot and transfer the green beans to the ice bath. Once they are cool, drain well and lay them on a clean tea towel to dry.

  • To serve: Tear the leaves off the lettuce and distribute them around a large platter. Arrange the cold potatoes and green beans on top, followed by the olives. Peel and slice the eggs in half and add them to the salad along with the sliced radish. Top with cold lobster and stem of cherry tomatoes.

  • Just before serving, give the salad dressing a quick whisk and drizzle it all over the salad. Top with additional tarragon leaves if desired and finish with a sprinkling of sea salt on the eggs. Serve at once.