Lobster Salad With Greens And Citrus Vinaigrette Food

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• 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.

SALAD WITH CITRUS VINAIGRETTE

Steps:

• Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil.
• In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.

ALL GREEN SALAD WITH CITRUS VINAIGRETTE

Steps:

• For the vinaigrette:
• Whisk shallot, vinegar, lemon zest, lemon juice, orange juice, and honey in a medium bowl until combined. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper; set aside.
• For the salad:
• Bring a large pot of salted water to a boil; prepare a large bowl of ice water and a rimmed baking sheet lined with paper towels. Add asparagus to the boiling water and cook until crisp tender, 1-2 minutes. Remove with a slotted spoon or spider and immediately plunge into the ice water until chilled, then use slotted spoon to transfer asparagus to baking sheet to drain.
• In a large bowl, combine romaine, cucumber, avocado, basil, dill, and blanched asparagus. Drizzle with desired amount of dressing, season with salt and pepper, and toss gently to combine. Serve salad with remaining dressing on the side.

CHILLED LOBSTER SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
• Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
• Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.

LOBSTER SALAD WITH CITRUS VINAIGRETTE

Steps:

• First, let's roast the tomatoes. Preheat an oven to 400.
• Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
• Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
• In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
• Add the remaining ingredients and shake well to completely combine.
• Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
• Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
• If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
• Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
• Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
• Shake the dressing again and spoon it overtop the salad.
• Add additional cracked pepper overtop, remove the plating ring and serve immediately.
• Enjoy!

GREENS WITH LOBSTER, ARTICHOKES AND LEMON-CHIVE VINAIGRETTE

Steps:

• For the lemon-chive vinaigrette:.
• Place the shallots, vinegar and lemon juice in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and chives. Season to taste with pepper.
• For the green salad:.
• Cut the lobster meat into small pieces and place it in a mixing bowl. Add the artichoke hearts and red onion and half of the vinaigrette.
• Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the lobster, artichoke and onion mixture on top.
• Nutrition Facts
• Serving Size 1/4 pound of lobster with salad
• Calories 219
• Total Fat 8 g
• Saturated Fat 1 g
• Protein 37 g
• Total Carbohydrate 12 g
• Dietary Fiber 5 g
• Sodium 470 mg
• Percent Calories from Fat 32%
• Percent Calories from Protein 47%
• Percent Calories from Carbohydrate 21%.

LOBSTER, SHRIMP SALAD WITH GREENS IN ORANGE CUPS

Steps:

• Oranges -- Cut in half and use a juicer to get 1/4 cup juice for the vinaigrette. Then use a spoon to scoop out the rest of the pulp and orange to serve your salad inches.
• Vinaigrette -- Make this ahead and just set in the refrigerator. Mix the fresh squeezed orange juice, oil, vinegar, dijon mustard, salt and pepper to taste and use a whisk to mix well. Done.
• Lobster and Shrimp -- If your seafood monger (fish market), or local grocery store will steam your shrimp and lobster for you, take advantage of it. I do all the time. If you buy your seafood frozen, thaw and then just steam. I prefer to steam rather than boil, but either method will work. Just use a colander over a medium pot of a a light boiling water. Add the shrimp and the lobster, cover and check in 2-3 minutes. The shrimp don't take long, just until they begin to curl and turn pink. Remove the shrimp to a plate to cool, and continue to cook the lobster until the shell is bright red and the meat is opaque, only another couple of minutes is all.
• Once cool, peel the shrimp and chop. For the lobster, remove from the shell and chop as well.
• Salad -- Mix the lobster, shrimp, melon, papaya, red onion, mint, and a couple of spoons of the vinaigrette. NOT too much, just enough to dress the salad.
• Greens -- In a medium bowl, add your greens, mandarin oranges, and olives and toss with a few spoons of the vinaigrette.
• Plating -- Add the salad to each plate, then top with the orange half in the middle of the greens, then fill each orange, over stuffed with the salad. Don't worry, I usually have the salad that spills over on the greens. Top with the chopped nuts and a sprig of mint.
• Depending on the size of your oranges, and how big your salad, this recipe can easily serve up to 6-8 people. Just half and scoop out 2 more oranges.