New Recipe: Lobster Salad with Summer Fruit

Hi, Seafoodies!

It’s time to dive into another new Dish on Fish recipe! Today we’re poaching some luscious lobster and pairing it with juicy peaches and ripe raspberries for a supremely summery salad. The result is a seductive, sweet and tangy taste sensation with succulent chunks of lobster in every bite. Thanks to its inspired flavor combo and easy prep, Lobster Salad with Summer Fruit is guaranteed to grab a well-earned place on your warm-weather recipe rotation. All we can say is, whoever said “less is more” has never tasted this salad!

Actually, we have a lot more to say about this winning salad. Let’s start with the king of crustaceans. If you haven’t poached lobster before, no worries! It’s as simple as simmering it with wine, lemon and garlic. After cooking, we transfer the tails to an ice bath to keep them from getting overcooked.

Then, it’s on to the greens. Buttery lettuce, red onion and fresh summer fruit all make stunning salad-mates for the shellfish star of this dish. Is it possible we’re gilding the lily by adding some creamy avocado slices to the mix? Nah! It adds a wonderfully creamy note to the crunchy-chewy textures in this refreshing salad. Tying it all together is a piquant mustard vinaigrette that offers a tart counterpoint to the rich and sweet elements of the dish. All that’s left to do is assemble the salad and top it with fresh herbs.

Lobster may have a decadent reputation, but it’s actually low in calories and rich in protein, making it the perfect summer dish for health-conscious Seafoodies. It’s also packed with essential nutrients like selenium, vitamin B-12 and heart-healthy omega-3s.

And there you have it—a spectacular 30-minute meal! What’s the catch? Well, as pretty and delicate as this salad is, it’s been known to bring out the inner beast in our taste-testers. Once you serve it, prepare for a fight to the last bite! But hey, if that doesn’t concern you, let’s get crackin’ and enjoy some lobster salad!

Print

Poached lobster ingredients

• 1 to 2 cups white wine
• 1 lemon, halved and juiced
• 2 cloves garlic, sliced
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 4 lobster tails, fresh (or thawed if frozen)

 Dressing ingredients

• 4 tablespoons white or champagne vinegar
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon freshly ground black pepper

 Salad ingredients

• 1 head soft lettuce, such as butter lettuce, Bibb lettuce or Boston lettuce
• ½ medium red onion, thinly sliced
• 3 peaches or nectarines, thinly sliced
• 1 cup fresh raspberries
• 1 large avocado, sliced
• ¼ cup fresh mint leaves, gently sliced
• ¼ cup fresh basil, gently sliced

1. Fill a large pot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, garlic, salt and pepper. Boil for 10 minutes.
2. Add lobster tails, reduce heat to simmer, cover and cook for 8 to 10 minutes. Fill a large bowl with ice and water. Remover lobster tails from pot using tongs; then dunk into the ice-water bath to cool quickly. Once lobster is cool, remove the meat from the tails and chop.
3. While lobster is cooking, make dressing and salad. In a large jar, combine vinegar, oil, juice of half of lemon, mustard, honey, salt and pepper; shake vigorously to combine.
4. Arrange lettuce leaves on a large platter. Top with red onion, peaches, raspberries and avocado. Top with lobster, drizzle with dressing and garnish with mint and basil on top.

Notes

Recommended equipment; Large pot, large platter, jar, tongs, large bowl, cutting board, knife

• Author: Dish on Fish
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lobster