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Blood Orange Lobster Salad

Lobster Salad with a Blood Orange Dressing

Liz Thompson
Quick to prepare this seafood salad is a tangy summer dish.
Prep Time 20 mins
Cook Time 25 mins
Cooling Time: 15 mins
Total Time 1 hr
Course Lunch Dish, Salad, Starter Course
Cuisine American
Servings 2 people

Ingredients
  

Blood Orange Vinaigrette:

  • 1 cup Olive Oil
  • 2 tbsp Rice Wine Vinegar
  • 4 tbsp Blood Orange Juice
  • 1 tbsp Dijon Grain Mustard
  • 1 tbsp Sugar
  • a pinch of Sea Salt
  • a pinch of Ground Pepper

Blood Orange Lobster Salad:

  • 2 Lobster Tails baked
  • a handful of Fresh Basil chiffonade or chopped fine
  • ¼ cup Fresh Peas or frozen
  • ¼ cup Fennel diced
  • 2 Golden Beets roasted and peeled
  • ¼ Alfalfa Sprouts
  • ¼ cup Japanese Cucumber (or regular) sliced

Instructions
 

  • 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.

Notes

Note: You may use any citrus that you prefer; tangerine, orange, lemon, or lime will work!
Keyword Citrus, Lobster, Salads, Seafood Recipes
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