GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING

Grilled Lobster Salad With Orange Tarragon Dressing image

Provided by Chef Regina V. Smith

Categories Lobster

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

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3 tablespoons fresh tarragon, chopped
4 oranges (suggest Cara Cara, or Navel)
2 tablespoons Dijon mustard
1/4 cup sunflower oil
salt
white pepper
4 (1/4 lb) lobster tail, in shells, splitting shells in middle with kitchen shears
1 head butter lettuce
1 medium avocado, cut into 1/2-inch cubes
1 yellow bell pepper, coarsely chopped
1 small red onion, coarsely chopped
1 pint grape tomatoes, cut into halves

Steps:

Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
Spoon some of the marinade onto the lobster meet through the spilt in the shells.
Prepare grill for medium high heat. Place lobster on the grill split side up.
Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
On 4 serving plates place lettuce leaves as a bed for the salad.
Remove the lobster meat from the shell and cut each tail in half lengthwise.
Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
Drizzle each serving with dressing; pass additional dressing on the side.

Nutrition Facts : Calories 445.6, Fat 23.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 300.5, Carbohydrate 33.9, Fiber 8.9, Sugar 13.9, Protein 28.5