Yields: 6-8 servings
½, SEEDED AND FINELY MINCED
1 CUP (OR FULL-FAT GREEK YOGURT)
2 TBSP CHOPPED (3-4 SPRIGS)
1 LB COOKED, SHELLED CUT INTO ½-INCH PIECES
1, TRIMMED LEAVING ½ INCH OF THE STEM
½ LB, TRIMMED AND STRINGS REMOVED
½ CUP (OPTIONAL)
½ ROUGHLY TORN (MIX OF CHIVES, DILL, PARSLEY, OR MINT)
Step 1: Pepper Labneh
Add the labneh and pepper to a small bowl. Using a Microplane, grate the garlic into the labneh, add the olive oil and lemon juice, stir to combine, and season with salt. Stir in the milk, a little at a time, until the labneh is still thick but easily spreadable. Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before using.
Step 2: Tarragon Vinaigrette
In a small bowl, combine the dijon, champagne vinegar, and tarragon. Slowly whisk in the olive oil and season with salt and pepper. Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.
Step 3: Maine Lobster Salad
Preheat the oven to 425°F (220°C). On a baking sheet, drizzle the radishes with olive oil and season with salt and pepper. Toss to evenly coat and spread the radishes into a single layer. Roast for 10 minutes, shake the pan, and roast until tender, about 15 minutes more.
While the radishes roast, prepare an ice-water bath by ﬁlling a large bowl with cold water and ice. Blanch the peas in lightly salted water for about 10 sections and plug them into the ice water to stop the cooking. Remove the peas and pat dry.
Spread the labneh on a large serving platter or individual plates using the back of a spoon. Pile the radishes, peas, and lobster in the center and spoon the vinaigrette on top. Scatter the tops with the pea shoots, mixed herbs, and lemon zest. Drizzle with more olive oil and sprinkle with a bit of ﬂakey salt and black pepper.