Lobster Salad w/ Citrus & Shaved Fennel
Serves 4
Ingredients
For Lobster Salad
- 3 lb lobster
- zest of ¼ each orange, lemon, lime
- juice of ½ each orange, lemon, lime
- salt to taste
- 2 sprigs tarragon, chopped
- 1 tbsp mayonnaise
For Fennel Salad
- ¼ - ½ head fennel, thinly sliced (use a mandoline if you have one but be careful!)
- juice of ½ orange
- 1 tbsp white wine vinegar (Chardonnay vinegar suggested)
- 2 tsp extra virgin olive oil
- salt to taste
Bread for Plating
- 4 hot dog rolls (traditional)
How-to
Boil & Break Down Lobsters
- Bring a large pot of water to boil. Drop lobster(s) into water and cook for 7 minutes (for two 1½ lb lobsters - add 3 minutes cooking time for each additional pound)
- Remove from water and plunge into ice water to cool
- Once cooled completely, remove meat from tails, claws and knuckles. Cut into large chunks
Assemble Lobster Salad
- Toss lobster with zest and juice from lime, lemon and orange
- Season liberally with salt. The salt will help draw out excess moisture. Let lobster salad sit in refrigerator for about 10 minutes
- Remove lobster from bowl and squeeze out any moisture (be careful not to destroy the lobster meat). Place squeezed lobster into a clean bowl. Add chopped tarragon and mayonnaise. Mix gently and chill (if you can wait that long!)
Make Fennel Salad
- Remove core from fennel and shave the bulb as thinly as possible (a Japanese mandolin works very well for this)
- Toss fennel with juice of 1/2 orange, chardonnay vinegar, and olive oil. Season with salt to taste. Mix gently and let marinate for several minutes
Plate & Serve
- On bread of choice (hot dog roll is the standard) place a bed of shaved fennel
- Top with chilled lobster salad and serve
Alternatively, you can just serve over greens as a salad