The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Ingredients
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2 whole lobsters (1 ¾ pounds each)
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2 tablespoons extra-virgin olive oil
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1 ½ teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
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1 ½ teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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¼ teaspoon finely grated shallot
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Coarse salt
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12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
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1 large yellow tomato, halved and thinly sliced
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2 teaspoons finely chopped fresh tarragon, plus more for garnish
Directions
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Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
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Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
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Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
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Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Cook's Notes
Dressing can be refrigerated for up to 1 day; lobster meat can be refrigerated overnight.