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Spring lobster salad with citrus and fennel
Spring lobster salad with citrus and fennel

Spring lobster salad with citrus and fennel

Preparation 15 minutes
Cooking time none
Servings 4


  • 2 lobsters, boiled, about 625 g (1 1/4 lb) each
  • 2 fennel bulbs, thinly sliced
  • 15 ml (1 tbsp) grape seed oil
  • Sea salt
  • 2 oranges
  • 1 pink grapefruit
  • 250 ml (1 cup) mayonnaise
  • 2 oranges
  • 15 ml (1 tbsp) fresh dill, chopped
  • 1/2 red bell pepper, cut into 1 cm (3/8 in.) dice
  • 80 ml (1/3 cup) green onion, thinly chopped


  1. Remove the lobster shells.
  2. Cut the tails into nice slices but keep the claw meat intact.
  3. Set aside.
  4. In a bowl, mix together the fennel, grape seed oil and a pinch of sea salt.
  5. Let rest for about 15 minutes to soften the fennel.
  6. Remove the zest of the oranges.
  7. Peel the oranges and grapefruit.
  8. Above a bowl, using a paring knife, remove the segments, separating the flesh from the membranes.
  9. Once segmented, squeeze the rest of the oranges to extract the juice.
  10. Set 125 ml (1/2 cup) aside.
  11. In another bowl, mix together the mayonnaise, orange zest and juice, and dill.
  12. Set aside.
  13. Drain the fennel well.
  14. Divide and place on serving plates.
  15. Sprinkle with the bell pepper and green onion. 
  16. Garnish with the lobster meat and citrus segments.
  17. Top with reserved mayonnaise sauce.
  18. Serve chilled.
Availability in stores