Poached Lobster, Red Leaf & Tarragon Citrus Salad

If there is one protein I could forever live on, it would be lobster. Lobster is considered a delicacy and for me, it isn’t something I eat often. Fortunately, I recently got my hands on some fresh, beautiful lobster tails so I could prepare a unique and interesting salad for dinner.

What’s crazy is that lobster used to be considered a poor man’s food. Before WWII, the reason everyone including prisoners and slaves were eating lobster was because there was an overabundance of the crustacean and I don’t think they realized how classy lobster really was. This is probably why it was nicknamed the “cockroach of the sea.”  Lobster was even used to feed farm animals such as pigs and goats. Now, the duo of steak and lobster is a real treat.

For this salad recipe, I really wanted to showcase each ingredient by cooking or using it in a different way. I didn’t want a basic salad with one cooked protein and the rest of the ingredients being raw vegetables. Think outside of the box when creating “average” recipes!

For this recipe you will need:

3 lobster tails, poached

1 stick butter

2 Tbsp butter

1 cup cherry tomatoes, blistered

1/2 cup English peas, blistered

1 avocado, diced

2 corn cobs, roasted

1 head red leaf lettuce, rinsed

Salt & Pepper to taste

Sunflower shoots, garnish

Tarragon Citrus Vin:

1 1 1/2 cups mayo

1 Tbsp fresh tarragon, chopped

1 tsp lemon zest

1 lemon, juiced

1 small shallot, minced

1 Tbsp red wine vinegar

1 tsp filtered water

Salt & Pepper to taste

Begin by creating the tarragon citrus vinaigrette: combine the mayo, tarragon, lemon zest, lemon juice, minced shallot, red wine vinegar and water. Season the dressing with salt and pepper to taste. *It’s ok if the dressing is a little sour as it will balance nicely with the buttery, fatty lobster.* Set aside the vinaigrette.

Next, grill or roast the corn until it is golden brown and deliciously caramelized on the outside. Allow the corn cobs to cool before slicing the corn off the cob.

Heat a small sauté pan over medium heat, add 1 Tbsp avocado oil. Once the oil is hot, add the cherry tomatoes and sprinkle with sea salt. The tomatoes will begin to pop and the skin will blister. Next, add the peas and sprinkle with another pinch of sea salt. Turn the heat down and allow the peas to cook with the tomatoes until they are softened, about 5 minutes. Turn the heat off and set aside.

Bring a large pot of water and one stick of butter to a rolling simmer. Add the lobster tails to the water and simmer for 7 minutes. *Do not overcook the lobster as the meat will become rubbery.* Cook the lobster tail until they reach a temperature of 135 – 140 degrees. Allow to cool before peeling the meat from the shell.

In the meantime, melt 2 Tbsp butter in the microwave. Squeeze half a lemon and add a sprinkle of salt and pepper to the melted butter. Using kitchen scissors, carefully cut the shell on the sides and 1/4″ down the top middle of the lobster tail. Gently peel away the shell without tearing the meat. Once the entire tail is de-shelled, slice once vertically down the middle and then into 1/2″ slices horizontally. Toss the sliced lobster meat into the melted butter mixture.

For Assembly:

Spoon 2 Tbsp tarragon citrus vin on the middle of a plate. Using the back of the spoon, swirl until you have a medium size circumference of dressing. Place the red leaf lettuce on top of the dressing and strategically place the blistered tomatoes, roasted corn, peas and avocado around the salad. Lastly, place the poached lobster on top and around the salad. Garnish with sunflower shoots. Voila!


If you ask me, I think Bath & Body Works should create a new wallflower called “Poached Lobster.”

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