Maine Lobster Salad with Avocado, Fennel and Citrus - Featured Recipe - CookingDistrict.com
Featured Recipes

Maine Lobster Salad with Avocado, Fennel and Citrus

Whip up this light, refreshing Maine lobster salad, in which the lobster meat can be prepped ahead of time and chilled until needed. Orange segments and the mustard vinaigrette add tang, and fennel gives it an enticing crunch. Enjoy the salad with a gin & tonic cocktail, or a glass of refreshing and slightly spritzy chilled Portuguese Vinho Verde.
Categories: Healthy, Salads, Seafood
Portions:
4
Step 1
3 • 1 ˝ pound live Maine Lobsters
2 • Avocados, peeled, cut into thirds, sliced and fanned
2 • oranges, peeled to the flesh and segmented
1 • fennel bulb, cut in half and thinly sliced
3 oz • baby greens, like mesclun
• Mustard Tarragon Dressing (recipe follows)
2 tbsp • chopped chives
Bring a large pot of water to a boil. Place lobsters in water and return to a boil. Cook for 7 minutes, and remove from boiling water into an ice water bath. Cool completely, about 15 minutes, then remove from ice water bath and drain. Remove the meat and rinse quickly in salt water. Place meat on a paper towel, cover, and refrigerate until needed.

Arrange avocado, orange segments, fennel and lettuces on each plate. Place the Maine lobster meat on top, and spoon the dressing around the lobster and avocado. Sprinkle with chives and serve.
Step 2
1 tbsp • Fresh lemon juice
2 tbsp • Dijon mustard
1/2 • Egg yolk
1/2 tsp • Kosher salt
3/4 cup • Extra-virgin olive oil
3/4 cup • vegetable oil (corn or canola)
1/2 tsp • fresh tarragon, finely chopped, or 1 teaspoon dried
1/4 tsp • resh thyme leaves, finely chopped
2 tsp • tarragon vinegar (or white wine vinegar)
1 tsp • hot water
In the bowl of an electric mixer, combine the lemon juice, mustard, egg yolk and salt. With a whisk attachment (or whisk) beat until light, about 3 minutes. With the mixer running at high speed, slowly drizzle oil into the egg-mustard mixture. (The oil will emulsify forming a light mayonnaise consistency.) Add the herbs, and thin with vinegar and water. Refrigerate dressing in an airtight container until needed.
Notes

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