Reviews Add Rating & Review
Back to Lobster Salad with Greens and Citrus Vinaigrette All Reviews for Lobster Salad with Greens and Citrus Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 lobster-salad-0811mld107289.jpg
Ingredients Ingredient Checklist 2 whole lobsters (1 3/4 pounds each) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice 1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/4 teaspoon finely grated shallot Coarse salt 12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces) 1 large yellow tomato, halved and thinly sliced 2 teaspoons finely chopped fresh tarragon, plus more for garnish
Cook’s Notes Dressing can be refrigerated for up to 1 day; lobster meat can be refrigerated overnight.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 lobster-salad-0811mld107289.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
lobster-salad-0811mld107289.jpg
lobster-salad-0811mld107289.jpg
Ingredients
Ingredients
- 2 whole lobsters (1 3/4 pounds each) 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice 1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/4 teaspoon finely grated shallot Coarse salt 12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces) 1 large yellow tomato, halved and thinly sliced 2 teaspoons finely chopped fresh tarragon, plus more for garnish
Directions
Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Cook’s Notes Dressing can be refrigerated for up to 1 day; lobster meat can be refrigerated overnight.
Cook’s Notes
Dressing can be refrigerated for up to 1 day; lobster meat can be refrigerated overnight.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lobster Salad with Greens and Citrus Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lobster Salad with Greens and Citrus Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
