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October 17, 2017
Grilled Maine Lobster Salad with Blood Orange Recipe
Recipe by: lobsterfrommaine.com4 ServingsIngredients:For the vinaigrette:2 Tablespoon balsamic vinegar1 teaspoon finely minced blood orange zest1 small shallot, peeled and minced fine½ teaspoon chopped fresh tarragon leaves½ teaspoon snipped fresh chives1 pinch salt and fresh-ground pepper, to taste1 pinch cayenne pepper, to taste½ cup walnut or almond oilFor the salad:2 heads Belgian endive2 tiny heads baby frisee1 small bunch chives1 pound Maine Lobster Meat2 blood orange (cut in sections)Directions:
Step 1.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.
Step 2.For the salad:Wash and drain the greens. Separate the leaves and divide among four large plates.
Step 3.Brush the Maine lobster meat with some of the vinaigrette. Grill pieces about one minute on each side, basting as necessary. Arrange the Maine lobster pieces over the greens.
Step 4.Brush orange sections with vinaigrette. Grill orange sections 30 seconds on a side and arrange over the greens. Spoon vinaigrette over salads.
Step 5.Decorate with edible flower blossoms or herb leaves. Serve warm.
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