Grilled Lobster Salad With Orange Tarragon Dressing

Chef Regina V. Smith's Note:

An elegant summer salad for ladies who lunch. Serves 4 as a main course or 8 as an appetizer course.

• Total Time: 55 mins
• Prep Time: 35 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 3 tablespoons fresh tarragon, chopped
• 4 oranges (suggest Cara Cara, or Navel)
• 2 tablespoons Dijon mustard
• 1/4 cup sunflower oil
• salt
• white pepper
• 4 (1/4 lb) lobster tail, in shells, splitting shells in middle with kitchen shears
• 1 head butter lettuce
• 1 medium avocado, cut into 1/2-inch cubes
• 1 yellow bell pepper, coarsely chopped
• 1 small red onion, coarsely chopped
• 1 pint grape tomatoes, cut into halves

Directions:

1. Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
2. Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
3. Spoon some of the marinade onto the lobster meet through the spilt in the shells.
4. Prepare grill for medium high heat. Place lobster on the grill split side up.
5. Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
6. On 4 serving plates place lettuce leaves as a bed for the salad.
7. Remove the lobster meat from the shell and cut each tail in half lengthwise.
8. Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
9. Drizzle each serving with dressing; pass additional dressing on the side.