Recipe courtesy of Russell Jaehnig
Chilled Lobster Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 234
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 15
- Cholesterol
- 108
- Sodium
- 440
- Total: 15 min
- Prep: 15 min
Ingredients
1 ounce fresh squeezed orange juice
1 ounce fresh squeezed lemon juice
2 ounces canned pineapple juice
2 ounces 10 percent blended olive oil, plus 2 ounces
Salt and freshly ground black pepper
Sugar
1 medium beet
2 ounces water
4 ounces micro-greens
1 1/2 pounds cooked and chilled lobster meat
1/4 cup chopped chives
16 orange segments
Directions
- Preheat the oven to 350 degrees F.
- Combine orange juice, lemon juice, and pineapple juice, in a blender. With the blender running, slowly add 2 ounces of the olive oil to emulsify. Add pepper, salt, and sugar, to taste. Set aside.
- Roast 1 whole beet with the skin on, until tender, about 1 hour. Remove the beet from the oven and let cool. Peel the skin off the beet and trim the ends. Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water. Season with salt and pepper, to taste. Put beet oil in a squirt bottle and set aside.
- Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate. Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper. Place 3 ounces of the lobster meat mixture in front of the micro greens. A ramekin or circular mold may be used to form the salad. Drizzle roasted beet oil on either side of the salad. Place orange segments and remaining chives on top of the lobster meat.