Grilled Lobster Salad with Orange-Tarragon Dressing is a wonderful cold salad that may be served as a main entrée or try on a roll for a change of pace.
Sunburst Grilled Lobster Salad With Orange-Tarragon Dressing
Prep Time: 35 mins
Cook Time: 20 mins
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
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.
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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