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AlloBaber
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Lobster Salad with Citrus Vinaigrette – Bon Appétit
Mmmm, lobster. One of my favorite summer foods is that rosy Maine shellfish, cracked open and dipped in butter. While that's not the healthiest way to eat lobster, this just might be! A salad packed with tender summer greens meets succulent lobster, sprinkled with a light citrus vinaigrette.
It might just be the perfect meal for a warm summer night. :)

Block Island Lobster Salad

With Citrus Vinaigrette

Prep Time: 20 min. Difficulty: Super Easy. Makes 4 servings.
Recipe adapted from Bon Appétit

What You'll Need

For the citrus vinaigrette:
1 small shallot, finely chopped
2 tablespoons mayonnaise
1 tablespoon fresh orange juice
2 teaspoons finely chopped fresh tarragon
2 tablespoons olive oil, plus more for drizzling
1 tablespoon fresh lime juice, plus more for drizzling
Kosher salt and freshly ground black pepper
For the salad:
2 cups cooked lobster meat (that's 2 1–1¼-pound lobsters)
1 large or 2 small tomatoes, seeds removed, chopped
½ English hothouse cucumber, peeled, cut into ¼-inch pieces
1 small head of Bibb lettuce, leaves separated
1 avocado, sliced
½ cup pea shoots (tendrils)
2 tablespoons very coarsely chopped fresh chives

Directions

1. In a small mixing bowl, whisk shallot, mayo, OJ, tarragon, 2 Tbsp. oil, and 1 Tbsp. lime juice. Season with salt and pepper to taste.
2. In a medium mixing bowl, combine lobster meat, tomato, and cucumber. Set aside 3 Tbsp. dressing for later; then drizzle the remaining dressing over the lobster mixture and toss to combine. Season with additional salt and pepper if you wish.
3. Divide lettuce equally among four plates. Place a scoop of lobster mixture atop each pile of greens, then top with avocado and pea shoots. Spoon the reserved dressing over salads, and finish off with a sprinkle of chives.
Voilà! Enjoy this splendid summer meal :)
Note: You can play around with different herbs, such as parsley or mint, and other citrus fruits, like grapefruit in place of orange.
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