Grilled Maine Lobster Salad with Blood Orange

INGREDIENTS:

For the Vinaigrette:

2 Tablespoon balsamic vinegar

1 teaspoon finely minced blood orange zest

1 small shallot, peeled and minced fine

½ teaspoon chopped fresh tarragon leaves

½ teaspoon snipped fresh chives

1 pinch salt and fresh-ground pepper, to taste

1 pinch cayenne pepper, to taste

½ cup walnut or almond oil

For the Salad:

2 heads Belgian endive

2 tiny heads baby frisee

1 small bunch chives

2 each 1½ pound Maine lobsters

DIRECTIONS:

Combine all ingredients except oil in a non-corroding bowl.  Whisk well, then add the oil in a thin stream, whisking constantly to obtain a smooth emulsion.  Correct the seasoning.

For the Salad:

Wash and drain the greens.  Separate the leaves and divide among four large plates. 

Steam the Maine lobsters, shell out meat, cutting tail into 4 large pieces.  Brush the Maine lobster meat with some of the vinaigrette.  Grill pieces about one minute on each side, basting as necessary.  Arrange the Maine lobster pieces over the greens. 

Brush orange sections with vinaigrette.  Grill orange sections 30 seconds on a side and arrange over the greens.  Spoon vinaigrette over salads. 

Decorate with edible flower blossoms or herb leaves.  Serve warm.

NUTRITIONAL:

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