📝 About This Recipe
This elegant salad is a celebration of the sea, featuring succulent chunks of Atlantic lobster gently poached to perfection. We've paired the rich, buttery sweetness of the lobster with a vibrant medley of grapefruit, blood orange, and a zesty citrus-champagne vinaigrette that cuts through the richness beautifully. It is a sophisticated, refreshing dish that brings a touch of coastal luxury to your table, perfect for a light summer lunch or a dazzling first course.
🥗 Ingredients
The Lobster
- 2 pieces Live Maine Lobster (roughly 1.25 to 1.5 lbs each)
- 2 tablespoons Unsalted Butter (for the finishing toss)
- 1 teaspoon Sea Salt (for the boiling water)
Citrus & Greens
- 1 Ruby Red Grapefruit (segmented, pith removed)
- 2 Blood Orange (segmented)
- 1 Avocado (ripe, sliced into wedges)
- 4 cups Baby Arugula (washed and spun dry)
- 1/2 bulb Shaved Fennel (sliced paper-thin using a mandoline)
Champagne Vinaigrette
- 3 tablespoons Champagne Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 teaspoon Honey (to balance the acidity)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Tarragon (finely chopped)
👨🍳 Instructions
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1
Fill a large stockpot with water, add a generous pinch of sea salt, and bring to a rolling boil over high heat.
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2
Submerge the lobsters head-first into the boiling water. Cover and cook for 8-10 minutes until the shells are bright red.
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3
Prepare an ice bath in a large bowl. Once cooked, immediately transfer the lobsters to the ice bath to stop the cooking process for 5 minutes.
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4
Crack the lobster shells and carefully remove the tail and claw meat. Cut the meat into large, bite-sized medallions.
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5
In a small skillet, melt 2 tablespoons of butter over low heat. Toss the lobster pieces in the butter for 60 seconds just to coat and warm slightly, then set aside to cool to room temperature.
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6
Prepare the citrus by cutting the top and bottom off the grapefruit and oranges. Use a knife to follow the curve of the fruit, removing the peel and white pith.
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7
Carefully slice between the membranes to release the individual citrus segments (supremes) into a small bowl, discarding any seeds.
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8
In a glass jar or small bowl, whisk together the champagne vinegar, Dijon mustard, honey, salt, and pepper.
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9
Slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified vinaigrette. Stir in the chopped chives and tarragon.
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10
In a large mixing bowl, gently toss the arugula and shaved fennel with two tablespoons of the dressing until lightly coated.
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11
Arrange the dressed greens on a large chilled platter or individual plates.
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12
Nestle the lobster medallions, citrus segments, and avocado slices into the bed of greens.
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13
Drizzle the remaining dressing over the lobster and citrus, and finish with a light sprinkle of flaky sea salt and a few extra chive blossoms if available.
💡 Chef's Tips
Always use fresh, live lobster for the best texture; frozen lobster can become rubbery when boiled. When segmenting the citrus, work over a bowl to catch the juices, which can be added to the vinaigrette for extra flavor. Use a mandoline for the fennel to ensure it is paper-thin, which allows it to soften slightly in the dressing. Don't over-dress the salad; start with a little vinaigrette and add more as needed to keep the greens crisp. If you want a shortcut, you can purchase pre-steamed lobster meat from a reputable fishmonger.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sancerre or a dry Sparkling Rosé. Serve alongside warm, crusty sourdough bread with salted cultured butter. For a more substantial meal, add a side of roasted fingerling potatoes seasoned with lemon and dill. This dish works beautifully as a starter for a multi-course seafood dinner party. Enjoy outdoors on a sun-drenched patio for the ultimate summer experience.