a handful of Fresh Basilchiffonade or chopped fine
¼cupFresh Peasor frozen
2Golden Beetsroasted and peeled
¼cupJapanese Cucumber (or regular)sliced
For the vinaigrette – Place all ingredients in a mixing bowl and whisk until well combined.
Bake the Lobster Tails:
Prepare lobster tails first by cutting the top of the shell down the centre to the tail but not cutting the tail.
Place the tails flesh-side up in a baking dish at 425ºF with a small amount of water or wine at the bottom.
Depending on the weight of your lobster tails, bake them for 1 – 2 minutes per ounce, making sure not to overcook.
Cool, then pull lobster meat out of the shell, dice into cubes and set aside. Save the shells.
Roast the Golden Beets:
Preheat oven to 425°F.
Wrap the beets in aluminium foil.
Bake for approximately 20 minutes or until you can easily pierce the beet with a knife and it comes out easily.
Cool and rub beets with fingers to remove skin; it will come off easily.
Dice and set aside.
Lobster Salad Assembly:
Place all ingredients in a bowl and toss with just enough Blood Orange Vinaigrette to coat the salad. There may be extra vinaigrette leftover to refrigerate and use on salads, steamed vegetables or other dishes.
Place an empty lobster shell on a plate and place salad on top.
Garnish with Alfalfa Sprouts on top of the salad and serve with a glass of Roussanne.
Note: You may use any citrus that you prefer; tangerine, orange, lemon, or lime will work!