Lobster with Greens, Fennel and Creamy Citrus Dressing

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 2 lobster (about 1-1/2 lb/750 g total)
  • 2 orange
  • 6 cups lightly packed torn leaf lettuce
  • 1 cup torn radicchio leaf
  • 1 cup torn frisée greens
  • 1/2 fennel bulb thinly sliced
Creamy Citrus Dressing:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh chive
  • 1 teaspoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 shallot minced
  • 1/2 teaspoon grated orange rind
  • 1 pinch salt
  • 1 pinch pepper

Method

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 facts Per serving: about

  • Sodium 219 mg
  • Protein 11 g
  • Calories 169.0
  • Total fat 8 g
  • Potassium 634 mg
  • Cholesterol 32 mg
  • Saturated fat 1 g
  • Total carbohydrate 14 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lobster with Greens, Fennel and Creamy Citrus Dressing