Sunkist Grilled Lobster Salad With Orange-Tarragon Dressing Recipe

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Best with Sunkist® Oranges
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This luscious and easy to prepare salad features succulent lobster tossed with yellow bell peppers, onion, tomatoes and creamy avocado. Sunkist Grilled Lobster Salad with Orange-Tarragon Dressing is a wonderful cold salad that may be served as a main entrée or try on a roll for a change of pace.


  • 3 Tbsp. fresh tarragon leaves, chopped
  • 4 Sunkist® oranges, divided*
  • 2 Tbsp. Dijon mustard
  • 1/4 cup sunflower or vegetable oil
  • Salt and white pepper, to taste
  • 4 lobster tails (approx. 1/4 lb each) in shells**
  • 1 head butter lettuce
  • 1 medium avocado, cut into ½” cubes
  • 1 yellow bell pepper, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1 pack cherry tomatoes, cut into quarters

Instructions: (Makes 4 servings)

  • Prepare dressing by whisking tarragon, juice and zest of 2 oranges, mustard, and oil in medium bowl.
  • Season dressing to taste with salt and pepper; set aside 1/4 cup for marinade.
  • Prepare grill for medium-high heat.
  • Spoon some marinade on lobster meat and place meat side down on grill.
  • Grill lobster tails for 8-10 minutes on each side, until meat is opaque (white/pink in color) and can be pulled easily from shell.
  • On 4 serving plates, place butter lettuce leaves as bed for salad.
  • Remove meat from lobster shell, and cut in half lengthwise.
  • Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of remaining 2 oranges.
  • Drizzle each serving with dressing; pass additional dressing on the side.

    *Use Sunkist Navel, Valencia or Cara Cara oranges.
    **1 1/2 pounds of large peeled, deveined shrimp may be used in place of lobster. Marinate shrimp in 1/4 cup dressing for 10-15 minutes before grilling for about 3 minutes on each side. Shrimp will be firm and pink in color when cooked.

Recipe courtesy of grower Randy Ishida