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F4F Returns: Citrus and Lobster Salad

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Walking through my favorite up-scale supermarket last week, I noticed that lobsters were reasonably priced (relatively speaking, of course). I got to wondering, what can you do with these things this time of year? (I’m not from Maine, I don’t even know anybody from there; I guess you’d say I’m lobster-challenged.)

Here’s an idea: Citrus and Lobster Salad!

  • 3 lobster tails (8 oz each), fresh or frozen
  • 1 pink grapefruit, peeled, in sections
  • 1 orange, peeled, in sections
  • 1/4 cup orange yogurt
  • 3 tablespoons orange juice
  • 1 tablespoons fresh lemon or lime juice
  • 1 teaspoon grated orange zest
  • 1 teaspoon grated lime zest
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon cayenne or chipotle powder (optional)
  • 4 cups fresh spinach leaves, torn (or your favorite salad greens)
  • 2 teaspoons fresh chives, chopped, for garnish
  • Orange zest curls, for garnish

Cook the lobster in boiling water until done; about 6 minutes. Cool, peel and chop. Add to a large mixing bowl, then combine in the grapefruit and orange pieces. In a separate bowl, combine yogurt, juices and zest with the pepper and chile powder; whisk until smooth. Pour yogurt over lobster mix and stir.

Arrange greens on plates and top each with about one cup of lobster mix. Garnish as desired and serve with lemonade and crackers for a refreshing lunch or dinner. Serves 3-4 diners.

Look like too much work? Start with prepared lobster, 12-16 ounces, and about 2 cups of prepared citrus pieces (from the refrigerated case at your grocer’s). If you then use prepared salad greens, you can have this thing put together in about 5 minutes…

Enjoy the (Briny Beastie Salad) Heat!

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