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Gallery Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing Recipe Summary Servings: 2

Ingredients Ingredient Checklist Coarse salt 2 tablespoons distilled white vinegar 1 live lobster (about 1 1/4 pounds) 1 tangelo, tangerine, or orange 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 sprig fresh tarragon, plus 10 leaves 1/4 teaspoon freshly ground white pepper 4 leaves Bibb lettuce

Gallery Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

Recipe Summary Servings: 2

Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

Recipe Summary Servings: 2

Recipe Summary

Servings: 2

Servings: 2

2

Ingredients

Ingredients

  • Coarse salt 2 tablespoons distilled white vinegar 1 live lobster (about 1 1/4 pounds) 1 tangelo, tangerine, or orange 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 sprig fresh tarragon, plus 10 leaves 1/4 teaspoon freshly ground white pepper 4 leaves Bibb lettuce

Directions

Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.

Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.

Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.

Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.

Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.

Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

Reviews (3)

 Add Rating & Review     10 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        1

Reviews (3)

Add Rating & Review     10 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        1    1 star values:        1

Add Rating & Review

10 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 1

10 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 1

10 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 1

  • 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       02/07/2011   This is just fantasticly perfect!! A must try for anyone.  

Martha Stewart Member     Rating: Unrated       05/17/2010   This was AMAZING. Made it for a special birthday, rave reviews from everyone, even my daughter who previously did not like lobster was looking for more! It is absolutely DELICIOUS. I used frozen raw lobster tails, defrosted, cooked in boiling water for 3 mins, and followed the recipe. The lobster meat was really difficult to remove partially cooked. Will look for beautiful shells to serve this on - a must try!  

Martha Stewart Member     Rating: Unrated       02/09/2010   immm

    Martha Stewart Member

    Rating: Unrated 02/07/2011

This is just fantasticly perfect!! A must try for anyone.

Rating: Unrated

Rating: Unrated 05/17/2010

This was AMAZING. Made it for a special birthday, rave reviews from everyone, even my daughter who previously did not like lobster was looking for more! It is absolutely DELICIOUS. I used frozen raw lobster tails, defrosted, cooked in boiling water for 3 mins, and followed the recipe. The lobster meat was really difficult to remove partially cooked. Will look for beautiful shells to serve this on - a must try!

Rating: Unrated 02/09/2010

immm

All Reviews for Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest