Sunburst Grilled Lobster Salad With Orange-Tarragon Dressing
Prep Time: 35 mins
Cook Time: 20 mins
Ingredients:
3 Tbsp. fresh tarragon leaves, chopped
4 Sunburst oranges, divided
2 Tbsp. Dijon mustard
1/4 cup sunflower or vegetable oil
Salt and white pepper, to taste
4 lobster tails (approx. 1/4 lb each) in shells
1 head butter lettuce
1 medium avocado, cut into ½” cubes
1 yellow bell pepper, coarsely chopped
1 red onion, coarsely chopped
1 pack cherry tomatoes, cut into quarters
Instructions:
Prepare dressing by whisking tarragon, juice and zest of 2 oranges, mustard, and oil in medium bowl.
Season dressing to taste with salt and pepper; set aside 1/4 cup for marinade.
Prepare grill for medium-high heat.
Spoon some marinade on lobster meat and place meat side down on grill.
Grill lobster tails for 8-10 minutes on each side, until meat is opaque (white/pink in color) and can be pulled easily from shell.
On serving plates, place butter lettuce leaves as bed for salad.
Remove meat from lobster shell, and cut in half lengthwise.
Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of remaining 2 oranges.
Drizzle each serving with dressing; pass additional dressing on the side.
Nutritional Facts
Calories 445.6 Calories from Fat 214 48% Total Fat 23.8 g 36% Saturated Fat 3.2 g 16% Cholesterol 79.3 mg 26% Sodium 300.4 mg 12% Total Carbohydrate 33.8 g 11% Dietary Fiber 8.9 g 35% Sugars 13.9 g 55% Protein 28.5 g 56%
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Presented By:
Sunburst Oranges
180 South “E” Street
Porterville, CA 93257
559-561-3391
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