Lobster Salad with Greens and Citrus Vinaigrette

By amt2mf

Nutrition Facts: 202 caloris, 1g sat fat, 6g unsat fat, 82mg cholesterol, 7g carb, 625mg sodium, 25g protein, 2g fiber

Ingredients

• 2 whole lobsters (1 3/4 pounds each)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
• 1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon finely grated shallot
• Coarse salt
• 12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
• 1 large yellow tomato, halved and thinly sliced

Preparation

Step 1

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.

Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.

Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.

Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.