Jasper White's Warm Green Salad with Lobster & Oranges

Jasper White's Warm Green Salad with Lobster & Oranges

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  • Prep Time


  • Total Time


  • Servings



  • 2

    T fine sea salt

  • 2

    lobster tails

  • 2

    minneola tangelos or navel oranges

  • 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


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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