Ingredients

• 1/4 cup molasses
• 3 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons clover honey
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup canola oil
• 2 tablespoons canola oil
• 1 small Spanish onion, finely diced
• 1 carrot, finely diced
• 2 cloves garlic, finely chopped
• 1 jalapeno, finely diced
• 3/4 pound pinto beans, soaked overnight, cooked until tender and drained well
• 1 1/2 cups grilled chopped lobster meat
• 1/4 cup chopped fresh flat-leaf parsley

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Instructions

1. Combine the molasses, water, vinegar, mustard, honey, and salt and pepper, to taste, in a medium bowl. Slowly whisk in the oil until emulsified.
2. 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.
3. 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.