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Lobster
Recipes
Salads
Lobster Salad with
Avocado, Fennel, and Citrus
3 each 1½ pound live lobsters
2 avocados, peeled, cut into thirds, sliced and fanned
2 oranges, peeled to the flesh and segmented
1 bulb fennel, cut in half and sliced thin
3 ounces small greens, such as mesclun
Mustard Tarragon Dressing – recipe follows
2 tablespoon chopped chives
Bring a large pot of water to a boil. Place lobsters
in water and return to a boil. Cook for 7 minutes.
Remove from boiling water into ice-cold water. Cool
completely, about 15 minutes. Remove from ice bath and
drain. Remove meat. Rinse quickly in salt water. Place
on paper towel, cover, and refrigerate until needed.
Make mustard tarragon dressing.
Arrange avocado, orange segments, fennel, and lettuces
on each plate. Place lobster meat on plate and spoon
dressing around lobster and avocado. Sprinkle with
chives and serve.
Mustard Tarragon Dressing
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
½ egg yolk
½ teaspoon kosher salt
¾ cup extra virgin olive oil
¾ cup vegetable oil, corn, canola etc.
½ teaspoon fresh tarragon or 1 teaspoon dried
¼ teaspoon thyme leaves, chopped fine
2 teaspoons tarragon vinegar
1 teaspoon hot water
In the bowl of an electric mixer combine the lemon
juice, mustard, egg yolk and salt. With whisk
attachment beat until light, about 3 minutes. With
mixer running at high speed slowly drizzle oil into
egg-mustard mixture. The oil will emulsify forming a
light mayonnaise consistency. Add herbs and thin with
vinegar and water. Store in an airtight container,
refrigerated until needed.
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com