Lobster-Tomato Salad
Heirloom Tomatoes, Lobster Tail, Basil Oil, Tomato Water, Chives
Chef Walter Alvarado of Salamander | Washington, D.C.
Adapted by StarChefs | February 2026 | Photo: Alexander Zeren
INGREDIENTS
Tomato Water:
454 grams ripe tomatoes
¼ teaspoon kosher salt
Granulated sugar
Basil Oil:
Kosher salt
2 cups fresh basil leaves
1 cup neutral oil
To Assemble and Serve:
1 cup assorted heirloom tomatoes, peeled
1 teaspoon yuzu juice
Kosher salt
113 grams cooked lobster tail, chilled
Flaky salt
1 teaspoon sliced chives
Micro basil
METHOD
For the Tomato Water:
In a Vitamix Commercial blender, combine tomatoes and salt. Season with sugar. Blend until smooth. Transfer to a cheesecloth and let drip overnight. Transfer liquid to an airtight container and refrigerate.
For the Basil Oil:
Bring a pot of salted water to a boil. Blanch basil 10 seconds. Transfer to an ice bath and let cool. Remove from ice bath, squeezing to remove all excess moisture. Transfer basil to a Vitamix Commercial blender. With the machine running on medium speed, stream in oil until mixture is smooth and fully emulsified. Strain, bottle, and refrigerate.
To Assemble and Serve:
In a mixing bowl, toss tomatoes with yuzu and 1 tablespoon Basil Oil. Season with kosher salt. Arrange tomatoes on the left side of a chilled serving bowl. Place lobster meat between tomatoes. Drizzle with additional Basil Oil and flaky salt. Tableside, pour 4 ounces Tomato Water over top. Garnish with chives, basil, and 5 drops Basil Oil.
