The Ultimate Healthy and Delicious Lobster Fruits Arugula Salad with an amazing raspberry champagne vinaigrette.
Salads doesn’t need to be boring, hence, you must try this healthy and delicious Lobster, Fruits, Arugula Salad. It’s light, low calorie and easy to make. And it’s high in Vitamin A and C and a good source of fiber. This is the kind of deliciousness you will find on a fine dining menu. What’s more, it is versatile.
Not to mention, the delightful raspberry champagne dressing complemented the Lobster Fruits Arugula brilliantly. The dressing is so simple but it’s full of brightness with a good trace of tart flavor. The red onions and thyme brings out the flavor of the raspberry vinegar. This is definitely one of my favorite salad dressings.
Let’s go back to the versatility of the core salad. Arugula is a must because of its slight bitter mustardy flavor. But do feel free to substitute kale. The choice of baby butter lettuces gave the salad a smooth mouth feel. Peaches are perfect for this dish during the summer. However, apples and mangoes work well too. Adding kiwi gives a bit more tartness to the salad and strawberries even out the flavor profile. However, the combination of the selected greens and fruits in the Lobster Fruits Arugula Salad kept it low calorie.
It’s easy to overcook lobster tails, so let’s talk about how simple it is to do it perfectly.
The perfect way to cook them is to add them to a pot of salted boiling water. Set a timer. Six to eight ounces lobster tails cooks in just 6 to 7 minutes and larger tails cooks in 8 to 9 minutes. Always blanch immediately in an ice bath. Be sure to remove them with a mesh skimmer . Once the tails are cooled, remove them from the shells and use in your favorite dish, like this Lobster Fruits Arugula Salad.
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Lobster, Fruits, Arugula Salad
An easy and refreshing salad that you can make at home. This lobster salad is fine dining quality. It's delicious and healthy.
For the Vinaigrette:
- 1 tablespoon raspberry vinegar or strawberry vinegar
- 1 tablespoon Champagne vinegar (may substitute white wine vinegar)
- 2 tablespoons finely minced red onions
- 6 tablespoons grapeseed oil
- 1-2 teaspoon fresh thyme leaves
- salt and freshly ground black pepper to taste
For the Lobster, Fruits and Greens:
- 4 6-8 ounces lobster tails
- water and salt to boil lobster
- water bath (water + ice)
- 5 ounces arugula organic
- 5 ounces baby butter lettuce organic
- 1 peach pitted and chopped into bite size pieces
- 2 kiwis peeled and cut into bite size pieces
- 6-8 strawberries hulled and cut into bite size pieces
- 6-8 grape or cherry tomatoes halved
- sliced red onions if desired
Make the vinaigrette:
Add all the vinaigrette ingredients, except the oil, into a measuring cup or bowl. Give it a quick whisk.
Drizzle in the grape seed oil, while whisking. Whisk until emulsified (creamy looking). Set aside.
Cook the Lobster:
In a medium stock pot, Add 2 to 3 quarts of water. Add 1 tablespoon salt. Bring to a boil over high heat.
Add the lobster tails. Cook 7 to 9 minutes depending on the size.
Note: Prepare an ice bath (water+ice) to cool the lobster.
Once the lobster tails are cooked, use a spider spoon to remove them from the boiling water. Place the tails in the ice bath to cook down.
When the lobster tails are cooled, use a kitchen scissors to cut down the middle and remove the lobster meat. Chop the lobster meat into bite size portions.
Assemble the fruits and greens:
Place all the salad greens and fruits into a large salad bowl.
Add two to 3 tablespoons of the vinaigrette or as much as you like.
Note: Leftover vinaigrette can be reserved up to 5 days in the refrigerator. Bring to room temperature before using.
Add the chopped lobster tails. Toss the lobster, greens and fruits to coat with the dressing. Serve and enjoy.
Some substitution recommendations:
Use baby spinach or kale instead of arugula or butter lettuce
Use apple of choice or mango instead of peach.
Use pineapple instead of kiwi
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