Summer Recipe Series – Lobster Peach Salad
Summer Recipe Series with Jenny Johnson presented by the BCAE. Chef Mary Dumont of Harvard Square’s Harvest shows us how to make lobster peach salad with crème fraiche.
Directions: 2 ripe peaches, washed and cut in slices 8 oz of fresh clean lobster meat 8 oz of crème fraiche 2 limes, zested and juiced 2 tablespoons of extra virgin olive oil ¼ bunch of mint and basil, torn ½ cup pea greens Salt and pepper
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