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Blood Orange Lobster Salad

This wine pairing recipe is courtesy of Chef Liz Thompson of Liz tried our Roussanne and created this delicious lobster salad as a perfect pairing! Photo by Andrew Flinn. Download Recipe PDF


Blood Orange Vinaigrette

Note: You may use any type of citrus that you prefer; tangerine, orange, lemon or lime will all work!
1 cup Olive Oil
2 tbsp. Rice Wine Vinegar
4 tbsp. Blood Orange Juice
1 tbsp. Dijon Grain Mustard
1 tbsp. Sugar
Pinch of Sea Salt, Pinch of Ground Pepper

Blood Orange Lobster Salad

2 Lobster Tails, Baked ( see recipe, right)
Handful of Fresh Basil, Chiffonade or Chopped fine
¼ cup Fresh Peas ( or frozen)
¼ cup Fennel diced
2 Golden Beets, Roasted and Peeled (see recipe, right)
¼ Alfalfa Sprouts
¼ cup Sliced Japanese Cucumber ( or Regular)

How To Make

For the vinaigrette – Place all ingredients in a mixing bowl and whisk until well combined
To bake lobster tails:
Prepare lobster tails first by cutting the top of the shell down the center to the tail, but do not cut the tail
Place the tails flesh-side up in a baking dish at 425ºF with a small amount of water or wine at the bottom
Depending on the weight of your lobster tails, bake them for 1 – 2 minutes per ounce, making sure not to overcook
Cool then pull lobster meat out of the shell, dice into cubes and set aside. Save the shells
To roast the golden beets:
Preheat oven to 425 degrees
Wrap beets in aluminum foil
Bake for approximately 20 minutes or until you can easily pierce the beet with a knife and it comes out easily
Cool and rub beets with fingers to remove skin; it will come off easily
Dice and set aside
Lobster salad assembly:
Place all ingredients in a bowl and toss with just enough Blood Orange Vinaigrette to coat the salad. There may be extra vinaigrette leftover which you can refrigerate and use on salads, steamed vegetables or other dishes.
Place an empty lobster shell on a plate and place salad on top.
Garnish with Alfalfa Sprouts on top of salad