Maine Lobster Salad with Avocado, Fennel, and Citrus

INGREDIENTS:

3 each 1½ pound live Maine lobsters

2 avocados, peeled, cut into thirds, sliced and fanned

2 oranges, peeled to the flesh and segmented

1 bulb fennel, cut in half and sliced thin

3 ounces small greens, such as mesclun

Mustard Tarragon Dressing – recipe follows

2 tablespoon chopped chives

Mustard Tarragon Dressing

1 tablespoon fresh lemon juice

2 tablespoons Dijon mustard

½ egg yolk

½ teaspoon kosher salt

¾ cup extra virgin olive oil

¾ cup vegetable oil, corn, canola etc.

½ teaspoon fresh tarragon or 1 teaspoon dried

¼ teaspoon thyme leaves, chopped fine

2 teaspoons tarragon vinegar

DIRECTIONS:

Bring a large pot of water to a boil.  Place  Maine lobsters in water and return to a boil.  Cook for 7 minutes.  Remove from boiling water into ice-cold water.  Cool completely, about 15 minutes.  Remove from ice bath and drain.  Remove meat.  Rinse quickly in salt water.  Place on paper towel, cover, and refrigerate until needed.  Make mustard tarragon dressing.  

Arrange avocado, orange segments, fennel, and lettuces on each plate.  Place Maine lobster meat on plate and spoon dressing around Maine lobster and avocado.  Sprinkle with chives and serve.

Mustard Tarragon Dressing

In the bowl of an electric mixer combine the lemon juice, mustard, egg yolk and salt.  With whisk attachment beat until light, about 3 minutes.  With mixer running at high speed slowly drizzle oil into egg-mustard mixture.  The oil will emulsify forming a light mayonnaise consistency.  Add herbs and thin with vinegar and water.  Store in an airtight container, refrigerated until needed.

NUTRITIONAL:

Per serving:

(based on 2 Tablespoons dressing)

calories               401.9

carbohydrate         11.4  g

cholesterol               62  mg

total fat                 33.0  g

protein                  17.6  g

sodium                   407  mg

dietary fiber            4.1  g

calcium                    95  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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