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Lobster
Recipes
Salads
Grilled Lobster Salad
With Blood Orange
(Serves 4)
For the Vinaigrette:
2 Tablespoon balsamic vinegar
1 teaspoon finely minced blood orange zest
1 small shallot, peeled and minced fine
½ teaspoon chopped fresh tarragon leaves
½ teaspoon snipped fresh chives
1 pinch salt and fresh-ground pepper, to taste
1 pinch cayenne pepper, to taste
½ cup walnut or almond oil
Combine all ingredients except oil in a non-corroding
bowl. Whisk well, then add the oil in a thin stream,
whisking constantly to obtain a smooth emulsion.
Correct the seasoning.
For the Salad:
2 each 1½ pound Maine lobsters (steamed/shelled, tails
cut into 4 large pieces)
2 each blood orange (cut in sections)
2 heads Belgian endive
2 tiny heads baby frisee
1 small bunch chives
Wash and drain the greens. Separate the leaves and
divide among four large plates. Brush the lobster meat
with some of the vinaigrette. Grill pieces about one
minute on a side, basting as necessary. Arrange the
lobster pieces over the greens. Brush orange sections
with vinaigrette. Grill orange sections 30 seconds on
a side and arrange over the greens. Spoon vinaigrette
over salads. Decorate with edible flower blossoms or
herb leaves. Serve warm.
Nutritional information per serving
calories 363.1
cholesterol 71 milligrams
protein 17.9 grams
sodium 304 milligrams
total fat 28.6 grams
dietary fiber 8.5 grams
carbohydrate 11.7 grams
calcium 193 milligrams
Nutritional information provided by MasterCook II,
1995. Nutritional profiles are meant to be approximate
guides to nutrient contents of the recipe. Those
persons on special diets may require more specific
nutrient data and should consult their personal
physicians, registered dietitians, and/or food
manufacturers.
Samuel Hayward, Executive Chef and Director of Food
and Beverage
The Harraseeket Inn, Freeport, Maine
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com