Tested till perfect Lobster with Greens, Fennel and Creamy Citrus Dressing

Lobster with Greens, Fennel and Creamy Citrus Dressing

Bright citrus cuts the richness of lobster in this colourful salad.

By Rheanna Kish and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2009

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2cooked lobsterlobsters, (about 1-1/2 lb/750 g total)
  • 2 2orangeoranges
  • 6 cups 6cupslightly packed torn leaf lettuce
  • 1 cup 1cuptorn radicchio leafradicchio leaves
  • 1 cup 1cuptorn frisée greens
  • 1/2 1/2fennel bulbfennel bulbs, thinly sliced

Creamy Citrus Dressing:

  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbsplemon juice
  • 1 tbsp 1tbspchopped fresh chivefresh chives
  • 1 tsp 1tspmayonnaise
  • 1 tsp 1tspDijon mustard
  • 1 1small shallotshallots, minced
  • 1/2 tsp 1/2tspgrated orange rind
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 169 pro 11g total fat 8g sat. fat 1g
carb 14g fibre 4g chol 32mg sodium 219mg
potassium 634mg

% RDI:

calcium 11 iron 11 vit A 19 vit C 90
folate 36
All rights reserved. TVA Group Inc. 2015