Chilled Maine Lobster with Orange & Basil Vinaigrette

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By: Erin Lynch, sponsored by the Maine Lobster Marketing Collaborative

Serves 4

Ingredients

1 pound cooked Maine Lobster meat, cut into 1-inch pieces

Dressing:

  • 1 Tablespoon minced shallots
  • 2 Tablespoons olive oil
  • 2 Tablespoons fresh orange juice
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • ¼ teaspoon Dijon mustard

To serve:

  • 1 ripe avocado, peeled and diced
  • 3 radishes, thinly sliced
  • 1 head butter lettuce, torn, for serving (red or green)
  • Kosher salt and freshly ground black pepper

Directions

In a medium bowl, whisk together shallots, olive oil, orange juice, lime juice, basil, parsley, salt, and dijon. Season with additional salt and pepper to taste.

Add lobster, toss to coat, and chill for at least 1 hour (or up to 1 day).

When ready to serve, arrange the lettuce on a serving plate and place the lobster on top. Sprinkle with avocado and radishes, and serve.

  1. In a medium bowl, whisk together shallots, olive oil, orange juice, lime juice, basil, parsley, salt, and dijon. Season with additional salt and pepper to taste.
  2. Add lobster, toss to coat, and chill for at least 1 hour (or up to 1 day).
  3. When ready to serve, arrange the lettuce on a serving plate and place the lobster on top. Sprinkle with avocado and radishes, and serve.