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Spring lobster salad with citrus and fennel
Preparation
15 min
Cooking time
None
Servings
4
Ingredients
- 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
Preparation
- Remove the lobster shells.
- Cut the tails into nice slices but keep the claw meat intact.
- Set aside.
- In a bowl, mix together the fennel, grape seed oil and a pinch of sea salt.
- Let rest for about 15 minutes to soften the fennel.
- Remove the zest of the oranges.
- Peel the oranges and grapefruit.
- Above a bowl, using a paring knife, remove the segments, separating the flesh from the membranes.
- Once segmented, squeeze the rest of the oranges to extract the juice.
- Set 125 ml (1/2 cup) aside.
- In another bowl, mix together the mayonnaise, orange zest and juice, and dill.
- Set aside.
- Drain the fennel well.
- Divide and place on serving plates.
- Sprinkle with the bell pepper and green onion.
- Garnish with the lobster meat and citrus segments.
- Top with reserved mayonnaise sauce.
- Serve chilled.
