Jasper White's Warm Green Salad with Lobster & Oranges

By [e-mail]

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

Details

Servings 4

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.