Lobster Salad with Creamy Citrus Dressing

By Sally Cameron on July 13, 2014

fish & seafood, Salads and Dressings, the daniel plan,

7 Comments

Lobster Salad|AFoodCentricLife.com

Recently we spent a few glorious nights at the beautiful Montage Hotel in Laguna Beach, California. Lazily hanging out at the spa pool and not moving from the the plush, comfy lounge chairs, we had their fantastic lobster salad two days in a row for lunch.  I had to make this at home and share the recipe!

Buying Lobster Tails

For the lobster, I bought small, previously frozen tails that had been thawed at the seafood counter. The small ones work great for lunch.  They fit in my hand, weighing approximately 5 ounces each with the shell on.

If you buy frozen tails, thaw them overnight in the refrigerator in a dish to catch juices. If you have frozen tails and need the thawed faster, place tails in a zip plastic bag, squish the air out, then submerge them in cold water. Change the water every 30 minutes until the are thawed.

Lobster too much of a splurge for your budget? This salad also works equally well with more economical shrimp.

lobster tails|AFoodCentricLife.com Butterfly the Tails

Start by butterflying the tails (or ask the person at the seafood counter to do it for you). Using a sharp heavy knife or kitchen shears (like poultry shears), cut through the top, hard, curved side of the shell. Do not cut them totally in half. Stop before you cut through the under side of the shell.

Using your hands, pull the shell and meat apart, creating two halves that are connected. Doing this helps the lobster meat to cook quickly and evenly.

Lobster Salad

Grilling the Lobster Tails

Fire up your grill. When it is hot, clean well with a stiff grill brush and spray or oil the grate. This way the lobster won’t stick. Put a little olive oil on the lobster and sprinkle with salt and pepper. Place meat side down on hot grill. Because these tails are small, they take only about 4-5 minutes.

Like shrimp, you will know when the lobster is done. The shells turn red and the meat is pearly white. Don’t overcook them or you could end up with rubbery lobster. They really do cook fast.

Grilled lobster tails|AFodoCentricLife.com

Shell, Slice and Assemble

Using a fork, gently pry the grilled lobster meat out of the shell, the slice crosswise. The yield on the meat was about 4 ounces after grilling and shelling.

shelling lobster tail|AFoodCentricLife.com

grilled lobster tail|AFoodCentricLife.com

Assemble the Salad

To create your lobster salad, pile crisp clean salad greens on a plate. Top with lobster, diced mango, cooked asparagus spears, sliced avocado and a few segments of grapefruit. The flavor combination is terrific. The crunch of crisp greens and asparagus, succulent lobster meat, sweetness from the mango, buttery texture from avocado and a tart tang from the grapefruit.

Blend the Dressing

To dress the salad, make a creamy citrus and mango dressing. Place lime, orange, grapefruit and lemon juices in the blender with a little mango, shallot, honey and oil. Puree until smooth. I could drink this dressing! It is also terrific with grilled fish, shrimp, boneless chicken breast and scallops (that recipe will be posted in August).

Lobster Salad|AFoodCentricLife.com

Thanks to Mosaic Bar & Grill at the Montage Laguna Beach for sharing with me what was in the dressing. I came up with my own recipe from the list of ingredients, skipping the vinegar.

For help on how to cut up a mango, see the photos in this post.

Lobster Salad|AFoodCentricLife.com
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Print Recipe

Lobster Salad with Creamy Citrus Dressing

Lobster Salad with Creamy Citrus Dressing Inspired by the lobster salad at the Montage in Laguna Beach, CA, the flavors and colors are bright, refreshing and healthy. If lobster is not your favorite, try it with shrimp.  You can make everything ahead and assemble at serving time. The creamy light dressing recipe makes extra. Try it over grilled fish, scallops, chicken, and vegetables. As always, taste the dressing and adjust to your taste.

Ingredients

  • Lobster Salad
  • 2 small lobster tails about 5 ounces each see post, thawed if frozen, butterflied
  • 1 teaspoon olive oil
  • Sprinkles of salt and pepper
  • 6-8 asparagus spears ends snapped off
  • 1/2 of a large avocado
  • 1 large grapefruit divided use
  • 1 large mango divided use
  • Salad greens
  • Citrus Dressing makes 1 cup
  • 3 tablespoons avocado oil or other light neutral oil
  • 2-3 tablespoons finely chopped mango cubes use from salad
  • 2 tablespoons red grapefruit juice use from salad
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped shallot
  • 1-2 teaspoons honey
  • Sprinkles of salt and white pepper
  •  

Instructions

  1. Heat grill on high, clean and oil the grates so the lobster tails do not stick. Turn grill down to medium. Brush the tails with a few drops of olive oil and sprinkle with salt and pepper.  Grill the tails meat-side down for about 4-5 minutes. Allow the tails to cool and remove the the meat with a fork. It should pull out easily. Chill while you get the rest of the ingredients ready for the salad.
  2. Bring a pot of water to a boil, add a little salt. Drop the asparagus in and cook for 2 minutes. Remove spears to a bowl of ice water to stop the cooking process. Drain.
  3. Slice avocado, segment half of grapefruit, and dice mango.
  4. Make the dressing.  Use half of the mango cubes for the dressing and half for the salad. Place all ingredients in the blender and puree unit smooth, creamy and light. Keep chilled until serving.
  5. To assemble the salad, place greens on a plate and top with the lobster, mango, grapefruit segments, asparagus, and avocado. Serve dressing on the side or drizzle a a few tablespoons over the top.
  6.  

7 Comments

Leave a Comment
Dave and Amy Duckwitz | July 15, 2014 at 7:19 pm

The photos looked so amazing that we had to give this a try…… Absolutely delicious! New family favorite.

MC | July 1, 2016 at 7:21 pm

Yummy, what a nice mix even with left over boiled lobster instead of BBQ’d. The dressing is delicious thanks

    Sally Cameron | March 12, 2017 at 9:46 am

    Using leftover lobster sound good to me MC. I have not made the dressing for awhile, time to make some! Thanks for your comment.

Kathrine Jensen | January 9, 2017 at 9:42 am

I went shopping on Christmas eve and found a lobster on half price and couldn’t resist. At home I found I decided I needed a new way to eat it and started a search. Your recipe hit home. I didn’t have asparagus, grapefruit or mango {shops closed} – but I made do with Sharon fruit, clementines and an assortment of fruits and salad ingredients . Absolutely divine eats. The dressing went on a chicken salad on December 25, and it was just as good with that. The only thing I’m sorry about is not making more of it.
Thank you.

    Sally Cameron | March 12, 2017 at 9:45 am

    Love to hear that Katherine, sounds like you did great with what you had available and that is the sign of a good cook. Making things work. And nice use of the extra dressing! Thanks for your comment.

Vicki | March 12, 2017 at 9:30 am

This was an excellent salad. My only modification was to roast the asparagus (after tossing with a little olive oil, sea salt and pepper) for 20 minutes at 400. Then I added the lobster halves and set all to broil for 5 minutes. The asparagus had a great smoky flavor that really added to the dish.
Well done – great recipe.

    Sally Cameron | March 12, 2017 at 9:43 am

    Thats Vicki! I love to hear about readers experience with my recipes. Love to roast asparagus. I usually do it at 450° for 4-5 minutes though so it is a bit more crisp. Broiling the lobster is a good idea! I am using my broiler more since my grill is on it’s last leg and needs replacing. Happy cooking!

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