Green Salad with Lobster & Oranges

By [e-mail]

Ingredients

• 2 T fine sea salt
• 2 lobster tails
• 2 navel oranges
• 1/3 C olive oil
• freshly ground pepper
• 4 minced shallots
• 1 t grated lemon zest
• 3 T sherry vinegar
• 4 finely shredded, large basil leaves
• 8 C mixed greens

Preparation

Step 1

Fill stock pot with 2” water, add salt & bring to boil on hi heat.
Add lobster tails & cook 8 min. Transfer to bowl of ice water. Remove meat from lobster tails. Cut zet from navel orange into fine lulienne. Peel oranges, working over bowl, cut between membranes to release sections. Extract as much juice as possible to measure out 1/4 C of juice. Shortly before serving, warm olive oil over mod. heat, add lobster, season with pepper & cook through; return lobster to bowl. Add shallots & citrus zests to pan & saute for 1 min. Add juice, vinegar & basil, & season with salt & pepper. Add greens & toss just til warm 30 sec.