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Lobster Salad with Grana Padano, White Truffle Oil, Radish Sprouts and Lemon


June 5, 2016

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: Serves 4


4 teaspoons freshly squeezed lemon juice

8 teaspoons extra virgin olive oil

1 cup radish sprouts, (you may substitute alfalfa sprouts, or other fine sprouts)

1/2 cup shaved Cucina Classica Grana Padano cheese

1 cup freshly cooked, lobster meat (A 1-½ pound lobster will provide enough meat to make this salad for four, if you wish to cook the lobster yourself. Or you can buy about 2/3 of a pound of cooked lobster meat.)

4 teaspoons white truffle oil


1Place lemon juice in small mixing bowl. Slowly whisk in olive oil until a smooth, yellow emulsion is formed. Season to taste with salt. Gently mix the sprouts with the dressing until evenly coated. Working gently again, toss the Grana Padano shaves with the sprouts until the cheese is evenly distributed throughout.

2In another bowl, thoroughly combine lobster meat with the white truffle oil. Season to taste with salt.

3Divide the lobster mixture among 4 appetizer plates, spreading it out at the center of each plate. Top the lobster on each plate with one-quarter of the sprout-Grana Padano tangle; arrange this so that it’s light and airy on the plate, not compressed or packed down. Serve immediately.

Recipe by David Rosengarten, New York, NY