Name: Summer House Lobster Salad
Yield: 6 Servings
Ingredients: 1/2 cup minced shallots; 1/2 cup white wine vinegar; 1/2 cup coarsely chopped fresh dill; 2 tablespoons Dijon mustard; 1 teaspoon kosher salt plus more for seasoning; 1 teaspoon freshly ground black pepper plus more for seasoning; 1 cup vegetable oil; 12 small red-skinned potatoes or new potatoes (about 1 pound); 2 cups (heaping) haricots verts (about 6 ounces), trimmed; 1 cup fresh shelled (or frozen, thawed) peas; 6 large eggs; 3 1 1/2-pound live lobsters or 3 cups cooked lobster meat; 10 cups mixed greens; 2 cups cherry tomatoes, halved; 6 small red radishes, trimmed, quartered

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