Lobster With Watermelon Salad And Blood Orange Vinaigrette Recipe

ingredients

4 whole lobsters (1.5 pound size)

Salad
1 1/2 pound seedless watermelon, cubed
1 bulb fennel, thinly shaved
2 vine ripened tomatoes, cubed 5 x 6
1 whole red onion, thinly sliced in rings
2 bunches watercress, de-stemmed
1 ounce fresh basil leaves
1 ounce sushi pickled ginger
6 ounces Brie cheese
2 whole oranges, cut in segments

Vinaigrette
1 cup fresh squeezed orange juice
1/4 ounce orange zest
2 ounces blood orange oil

Ginger Vinegar
1 ounce fresh ginger, peeled and grated
1 ounce sushi pickled ginger
1 cup champagne vinegar

directions

Boil the lobsters six minutes per pound. Shock in cold water and chill overnight.

Cut in half, de-shell claws, clean out head section. Stuff lobster head with watermelon salad.

Serve with juices from watermelon salad. Pour remaining juice over tail and serve the rest on sauce.

For Watermelon Salad: Add all ingredients in mixing bowl. Add vinaigrette and gently toss.

For Vinaigrette: Add juice, zest, 1/2 oz. of the ginger vinegar (reserve the rest for another use) into mixing bowl. Slowly whisk in blood orange oil. Season with salt/pepper to taste.

For Ginger Vinegar: Add all ingredients to sauce pot, bring to boil. Then strain and cool.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Onion Soup Mix Saves The Day

Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.