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Sunkist Grilled Lobster Salad With Orange-Tarragon Dressing Recipe

Sunkist Grilled Lobster Salad With Orange-Tarragon Dressing Recipe Image

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Best with Sunkist® Oranges

Serves:

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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.

Ingredients:

3 Tbsp. fresh tarragon leaves, chopped
4 Sunkist® oranges, divided*
2 Tbsp. Dijon mustard
¼ 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