Ingredients Jump to Instructions ↓

  1. 1/4 cup molasses

  2. 3 tablespoons water

  3. 2 tablespoons red wine vinegar

  4. 2 tablespoons Dijon mustard

  5. 2 teaspoons clover honey

  6. 1 teaspoon kosher salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/2 cup canola oil

  9. 2 tablespoons canola oil

  10. 1 small Spanish onion, finely diced

  11. 1 carrot, finely diced

  12. 2 cloves garlic, finely chopped

  13. 1 jalapeno, finely diced

  14. 3/4 pound pinto beans, soaked overnight, cooked until tender and drained well

  15. 1 1/2 cups grilled chopped lobster meat Mustard-Molasses Dressing

  16. 1/4 cup chopped fresh flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Dressing: Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified. Salad: Heat the oil in a large saute pan over medium-high heat until it begins to shimmer. Add the onion and carrot and cook until soft, about 4 minutes. Add the garlic and jalapeno and cook for 30 seconds. Add the beans and lobster and cook until slightly heated through, about 2 minutes. Transfer to a serving bowl, add the dressing and parsley and toss to coat. Let sit at room temperature for 30 minutes before serving to allow flavors to meld.


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