Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lobster