Lobster with Greens, Fennel and Creamy Citrus Dressing
12 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 169169 cal |
| pro | 11 g11g pro |
| total fat | 8 g8g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 14 g14g carb |
| fibre | 4 g4g fibre |
| chol | 32 mg32mg chol |
| sodium | 219 mg219mg sodium |
| potassium | 634 mg634mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 1111 iron |
| vit A | 1919 vit A |
| vit C | 9090 vit C |
| folate | 3636 folate |
Bright citrus cuts the richness of lobster in this colourful salad.
Ingredients
- 2 cooked lobsters , (about 1-1/2 lb/750 g total)2 cooked lobsters, (about 1-1/2 lb/750 g total)
- 2 oranges 2 oranges
- 6 cups lightly packed torn leaf lettuce 6 cups lightly packed torn leaf lettuce
- 1 cup torn radicchio leaves 1 cup torn radicchio leaves
- 1 cup torn frisée greens 1 cup torn frisée greens.php">greens
- 1/2 fennel bulb , thinly sliced1/2 fennel bulb, thinly sliced
- Creamy Citrus Dressing:
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1 tbsp chopped fresh chives 1 tbsp chopped fresh chives
- 1 tsp mayonnaise 1 tsp mayonnaise
- 1 tsp Dijon mustard 1 tsp Dijon mustard
- 1 small shallot , minced1 small shallot, minced
- 1/2 tsp grated orange rind 1/2 tsp grated orange rind
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
Preparation
Place each lobster on cutting board; twist off tail. With sharp chef's knife, cut tail in half lengthwise; remove meat from tail and cut into chunks. Place in bowl.
Remove claws from body. With blunt side of knife, crack claws; pull shell apart and remove meat. Cut into chunks and add to bowl.
Working over bowl to catch juice, peel and segment oranges; set aside, reserving 1 tbsp (15 mL) of the juice.
Creamy Citrus Dressing: In glass measure, whisk together oil, lemon juice, chives, mayonnaise, mustard, shallot, orange rind, salt, pepper and reserved orange juice; set aside.
In bowl, combine leaf lettuce, radicchio, frisée, fennel, oranges and lobster; drizzle with dressing, tossing to combine.
Remove claws from body. With blunt side of knife, crack claws; pull shell apart and remove meat. Cut into chunks and add to bowl.
Working over bowl to catch juice, peel and segment oranges; set aside, reserving 1 tbsp (15 mL) of the juice.
Creamy Citrus Dressing: In glass measure, whisk together oil, lemon juice, chives, mayonnaise, mustard, shallot, orange rind, salt, pepper and reserved orange juice; set aside.
In bowl, combine leaf lettuce, radicchio, frisée, fennel, oranges and lobster; drizzle with dressing, tossing to combine.
Source : Canadian Living Magazine: November 2009
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