Chilled Lobster Salad
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
58
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Combine orange juice, lemon juice, and pineapple juice, in a blender
3
With the blender running, slowly add 2 ounces of the olive oil to emulsify
4
Add pepper, salt, and sugar, to taste
5
Set aside
6
Roast 1 whole beet with the skin on, until tender, about 1 hour
7
Remove the beet from the oven and let cool
8
Peel the skin off the beet and trim the ends
9
Cut the beet into quarters and puree in a blender with the remaining 2 ounces of olive oil and 2 ounces of water
10
Season with salt and pepper, to taste
11
Put beet oil in a squirt bottle and set aside
12
Toss micro-greens in some of the citrus vinaigrette and place in the center of a plate
13
Toss chopped lobster meat and some of the chopped chives in remaining citrus vinaigrette and season with salt and pepper
14
Place 3 ounces of the lobster meat mixture in front of the micro greens
15
A ramekin or circular mold may be used to form the salad
16
Drizzle roasted beet oil on either side of the salad
17
Place orange segments and remaining chives on top of the lobster meat