Maine Lobster Salad with Blood Orange and a Tarragon-Citrus Vinaigrette - Featured Recipe -
Featured Recipes

Maine Lobster Salad with Blood Orange and a Tarragon-Citrus Vinaigrette

Start the Thanksgiving meal with this fresh salad that takes advantage of fall and winter citrus. If you can’t find blood oranges, substituted clementines, which are readily available that time of year. Serve crisp glasses of Grüner Veltliner from Austria, which is a great partner for vinaigrette-topped salads.
Categories: Salads, Seafood
Step 1
2 • 1 ˝-pound Maine lobsters
2 tbsp • Balsamic vinegar
1 tsp • finely minced blood orange zest
1 • small shallot, peeled and minced
1/2 • fresh tarragon leaves • chopped
1 • small bunch plus ˝ teaspoon fresh chives, chopped, divided
1 pinch • Cayenne pepper
1/2 cup • Walnut or Almond oil
Salt and freshly ground pepper to taste
2 • heads Belgian endive
2 • small heads baby frisée
1 • small bunch chives • torn
2 • Blood oranges • cut into sections
• Edible flower blossoms or herb leaves, for garnish
In a very large pot of boiling, salted water, cook lobsters until they turn bright red, about 10 minutes.

Let the lobsters cool slightly. Twist off lobster tails and claws, and remove the meat. Remove and discard the intestinal vein that runs the length of each lobster tail. Cut the lobster tail into medallions, and pat dry.

Combine the balsamic vinegar, orange zest, tarragon leaves, ˝ teaspoon fresh chives and cayenne pepper in a non-corroding bowl. Whisk to combine, and then add the oil in a thin stream, whisking constantly to emulsify. Add salt and pepper to taste.

Wash and dry the greens. Separate the leaves, and divide among four plates. Divide the lobster medallions evenly among the four plates, and place a claw on each plate too. Top with the blood orange sections, and drizzle with the vinaigrette. Decorate with edible flower blossoms or herb leaves.


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