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Warmer weather is here and salad season is upon us! If you’re interested in spicing up your salad, here’s a Sweet Maine Lobster, Dandelion and Apricot Salad, created by top NYC chef, Steve Lindner. Featuring unique and seasonal ingredients, this recipe is a light, delicious lunch great for entertaining!

Lobster Salad

Sweet Maine Lobster, Dandelion and Apricot Lobster Salad
Created by Steve Lindner, head chef of Zone Manhattan


  • Lobster – 1.5 lb.                                              
  • Fava Beans – 1 lb.                         
  • Fennel- 1   (Shave)               
  • Persian Cucumber – 1 cs. Round           
  • Fresh Apricot- 4 ea.    
  • Dandelion Greens
  • Golden Beets – 2 ea.                  
  • Green Beans – ½ lb.
  • Radish – 1 bags (slice)                              
  • Spring Baby Carrots- ½ lb.


  • Poach 2 x 1 ¼ Lobster for 14 min
  • Remove the meat and dice
  • Clean dandelion greens well (very sandy)
  • Slice Apricots into 8 pieces, shave fennel slice radish and cucumber round
  • Remove Favas from their pod
  • Cook and peel Fava Beans
  • Roast whole and peel beets- dice and sprinkle with raspberry vinegar (balsamic)
  • Blanch baby carrots for 2 min.

Apricot and Orange Vinaigrette – (note: Vin. to be in 1 oz. cups)


  • 1/2 cup fresh apricot                              
  • Zest of 1 orange
  • 1/4 white wine vinegar          
  • 1/8 cup EVO (optional)          
  • Salt and pepper to taste


  • In Blender- puree apricots with zest from 1 orange and vinegar
  • Season with salt and pepper
  • Extra Virgin Olive Oil is optional – Add slowly to taste

Salad Preparation
Add Dandelion leaves and vegetables in large bowl, add some dressing and mix.  Add Lobster and serve!