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–+ servings
The Ultimate Lobster Fruit Salad

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.
5 from 1 vote
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Course: Al La Carte, Appetizer, brunch, Lunch
Cuisine: American, Easy, Healthy, Low calories, Mediterranean
Keyword: Arugula Salad, Best Salad Recipes, Best Salads, Fruit Salad, Lobster Salads, low calories recipes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 241kcal
Author: Julietkitchen By Chef Yasmin

Equipment

  • 1 Mesh Skimmer

Ingredients

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

Instructions

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.

Notes

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

Nutrition

Calories: 241kcal | Carbohydrates: 12g | Protein: 2g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 394mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3744IU | Vitamin C: 58mg | Calcium: 95mg | Iron: 1mg