Block Island Lobster Salad with Citrus Vinaigrette

By á-4084

Ingredients

• 1 small shallot, finely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon fresh orange juice
• 2 teaspoons finely chopped fresh tarragon
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon fresh lime juice, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 2 1–1 1/4-pound lobsters, steamed, meat picked and cut into large pieces, or 2 cups picked cooked lobster meat
• 1 large or 2 small tomatoes, seeds removed, chopped
• 1/2 English hothouse cucumber, peeled, cut into 1/4-inch pieces
• 1 small head of Bibb lettuce, leaves separated
• 1 avocado, sliced
• 1/2 cup pea shoots (tendrils)
• 2 tablespoons very coarsely chopped fresh chives

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk shallot, mayonnaise, orange juice, tarragon, 2 Tbsp. oil, and 1 Tbsp. lime juice in a medium bowl; season dressing with salt and pepper.

Combine lobster meat, tomato, and cucumber in another medium bowl. Set aside 3 Tbsp. dressing. Drizzle remaining dressing over lobster mixture and toss to combine; season with salt and pepper.

Arrange lettuce leaves on a platter and drizzle with a little oil and lime juice; season with salt and pepper. Mound lobster salad over lettuce and top with avocado and pea shoots. Spoon reserved dressing over salad and finish with chives.