Lobster Tabbouleh with Meyer Lemon Vinaigrette
Neyla - Washington, D.C.
This simple tabbouleh includes plenty of flavorful herbs and a generous amount of lobster. Jim Foss and Abdul Hash Housh served it as a hors d’oeuvre at their Beard House dinner.
- 2 tablespoons bulgur wheat
- 1/4 cup Meyer lemon juice
- 1/4 cup extra virgin olive oil
- 1 cup chopped parsley
- 1/2 cup chopped cooked lobster
- 1/2 cup chopped tomato
- 1/4 cup chopped mint
- 1/4 cup chopped onion
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 Belgian endive, leaves separated
Pour the bulgur into a medium-sized bowl. Add enough water to the bowl to cover the bulgur by half an inch and let soak for 30 to 35 minutes (the wheat should become plump). Drain the bulgur.
Make a lemon vinaigrette by mixing the olive oil and lemon juice.
Toss the bulgur with the parsley, lobster, tomato, mint, onion, allspice, salt, and pepper. Add the lemon vinaigrette to taste. Scoop the tabbouleh into the endive leaves and serve.