Prepare to embark on a gastronomic journey that will tantalize your taste buds and elevate your home cooking to restaurant-worthy levels! This Warm Lobster Salad with Grapefruit, Mâche, and Black Olives is not just a recipe—it's a masterpiece that combines the delicate sweetness of succulent lobster, the bright citrusy burst of grapefruit, and the rich, briny notes of black olives. Perfect for those seeking to impress dinner guests or simply treat themselves to an extraordinary meal that looks and tastes like it was crafted by a professional chef.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 2 lobsters, cooked and chopped
- 2 cups mâche lettuce
- 1 grapefruit, segmented
- 1/4 cup black olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the lobster meat by carefully removing the cooked lobster meat from the shells. Chop the meat into bite-sized pieces and set aside.
- Segment the grapefruit by cutting away the membrane and carefully removing each segment. Collect any excess grapefruit juice for the dressing.
- Pit and slice the black olives into thin rings, ensuring they are evenly cut.
- In a small bowl, create the vinaigrette by whisking together olive oil, lemon juice, reserved grapefruit juice, salt, and freshly ground black pepper.
- Gently wash and dry the mâche lettuce, ensuring the leaves are clean and crisp.
- Warm the lobster meat briefly in a skillet over medium heat, just enough to take the chill off without overcooking. This should take approximately 2-3 minutes.
- Arrange the mâche lettuce on a serving platter as the base of the salad.
- Distribute the warm lobster meat evenly over the mâche.
- Scatter the grapefruit segments and sliced black olives over the lobster.
- Drizzle the prepared vinaigrette over the salad just before serving.
- Finish with a final sprinkle of salt and freshly ground black pepper to taste.
- Serve immediately while the lobster is still warm, enjoying the contrast of temperatures and flavors.
Tips
- Lobster Selection: Choose fresh, high-quality lobsters for the best flavor. If possible, have your fishmonger cook them for optimal tenderness.
- Temperature Matters: When warming the lobster, use gentle heat to prevent overcooking. The goal is to just take the chill off, preserving its delicate texture.
- Vinaigrette Technique: Whisk the dressing thoroughly to ensure a perfect emulsion that will coat each ingredient evenly.
- Grapefruit Segmenting Pro Tip: Use a sharp paring knife and cut close to the membrane to remove clean, beautiful segments without excess pith.
- Presentation is Key: Arrange the ingredients carefully on the platter, allowing each component to be visible and appealing.
- Serve Immediately: This dish is best enjoyed right after preparation to maintain the contrast between warm lobster and crisp mâche.
- Optional Garnish: Consider adding a sprinkle of fresh herbs like chives or parsley for an extra layer of flavor and visual appeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 180mg
