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Block Island Lobster Salad
With Citrus Vinaigrette
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 :)