- 4
Ingredients
- 2 T fine sea salt
- 2 lobster tails
- 2 minneola tangelos or navel oranges
- 1/3 C olive oil
- Freshly ground pepper
- 4 minced shallots
- 1 t lemon zest
- 3 T sherry vinegar
- 4 basil leaves, finely shredded
- 8 C mixed greens
Preparation
Step 1
Bring pot of water to boil, add lobster tails & cook @ 4 min. Let cool.
Remove meat from lobster tails and cut in half and then thirds. Transfer to bowl.
Cut zest from 1 tangelo into fine julienne. Peel tangelo & working over bowl, cut in between membranes to release sections. Squeeze membranes to extract juice; measure out 1/4 C juice & set aside.
Shortly before serving, in large saucepan, warm olive oil over mod heat. Add lobster, season with pepper & stir til just cooked thru; return lobster to bowl. Add shallots & citrus zests to pan & cook 1 min. Add tangelo juice, vinegar & basil & season with salt & pepper. Add greens & toss just til warm, @ 1 min.
Arrange greens on plates & garnish with lobster & tangelo sections.
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