Lobster Salad with Citrus Vinaigrette – Bon Appétit

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Block Island Lobster Salad

With Citrus Vinaigrette

Prep Time:Difficulty:

Bon Appétit

What You'll Need

For the citrus vinaigrette:

1 small shallot, finely chopped

2 tablespoons mayonnaise

1 tablespoon fresh orange juice

2 teaspoons finely chopped fresh tarragon

2 tablespoons olive oil, plus more for drizzling

1 tablespoon fresh lime juice, plus more for drizzling

Kosher salt and freshly ground black pepper

For the salad:

2 cups cooked lobster meat (that's 2 1–1¼-pound lobsters)

1 large or 2 small tomatoes, seeds removed, chopped

½ English hothouse cucumber, peeled, cut into ¼-inch pieces

1 small head of Bibb lettuce, leaves separated

1 avocado, sliced

½ cup pea shoots (tendrils)

2 tablespoons very coarsely chopped fresh chives


1. In a small mixing bowl, whisk shallot, mayo, OJ, tarragon, 2 Tbsp. oil, and 1 Tbsp. lime juice. Season with salt and pepper to taste.

2. In a medium mixing bowl, combine lobster meat, tomato, and cucumber. Set aside 3 Tbsp. dressing for later; then drizzle the remaining dressing over the lobster mixture and toss to combine. Season with additional salt and pepper if you wish.

3. Divide lettuce equally among four plates. Place a scoop of lobster mixture atop each pile of greens, then top with avocado and pea shoots. Spoon the reserved dressing over salads, and finish off with a sprinkle of chives.

Voilà! Enjoy this splendid summer meal :)


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