Alive and Cooking

Orange Poached Lobster and Citrus Salad

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5 lobster tails, flesh removed

1 red onion, finely sliced

2 lemons, skin removed, flesh segmented

2 grapefruit, skin removed, flesh segmented

1/2 iceberg lettuce, cut into wedges

100 g alfalfa sprouts

3 tbsp mayonnaise

1/4 cup grated parmesan cheese

1 1/2 L orange juice

Sea salt flakes

Cracked pepper


Into a pan, pour in the orange juice and bring to a simmer.

Into a bowl, mix together the onion, lemon, grapefruit, a sprinkle of salt and pepper and massage the ingredients together. Set aside.

Into another bowl, whisk together the mayonnaise, parmesan cheese and 4 tbsp of the simmering orange juice.

Slice a small slit into the bottom of the lobster tails and place into the orange juice flesh-side down. Cook until pink, then remove the flesh and slice in half. Discard the shells.

Onto a platter, arrange the lettuce wedges around the edges, scatter with sprouts, spoon on the onion and citrus mixture, lay the lobster flesh on top and drizzle with orange mayonnaise dressing.

Orange Poached Lobster and Citrus Salad