A Lobster Tale: Part Deux

Once again, apologies for the delay of this next segment of the Lobster Tale.  My goal is to post the final installment by the end of the month.  Yes, that would be in four days and not terribly likely to occur you may be saying, but if I don't get this moving the third recipe could very well end up being a lobster bisque for Christmas Eve.

Let me start by saying I have way too many cookbooks as anyone who has spent time in our home can tell you.  Sad to say, many are rarely taken out of the hutch and even more embarrassing, some have yet to result in anything edible.  One of those books was Gourmet LA.  It must have been purchased more than a decade ago during my first period of exile in California and is a collection of recipes from the Junior League of Los Angeles. 

Ironically, the cover photo is of what I believe was supposed to be Lobster Dijonnaise, but looks far more like a chopped lobster tail with hollandaise sauce.  Never once during my time in The Golden State did I eat lobster as it really isn't something associated with the region.  This is my way of connecting my past life with my current one where lobster really is an inherent part of the culture.  The below recipe is my variation on the published recipe as I'm still mayo free.

Lobster Dijonnaise

2 lobster tails, cooked and chilled
6 tablespoons plain Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
1 tablespoon finely minced fresh           Italian parsley
2 teaspoons capers
Salt and pepper
Spinach, arugula, or mixed greens

Remove the lobster tails from their shell and chop the meat into 1/2"-1" chunks and set aside.  Combine the yogurt, Dijon mustard, lemon juice, white wine vinegar, parsley, and capers and blend well.  Add the lobster meat, and mix gently.  Season with salt and pepper and chill.  To plate, place the lobster mixture on a bed of greens.  Serves 2.