Grilled Lobster Salad With Orange Tarragon Dressing

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READY IN: 55mins
Recipe by Chef Regina V. Smith

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

Ingredients Nutrition


  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.

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