Lobster Citrus Spinach Salad
June 19, 2009 by Firehouse Chef
Filed under Boiled, Easy, Easy Seafood Recipes, Main Course, Supper
|  | Lobster Citrus Spinach Salad – The astoundingly, loaded with succulent seafood meat and flavor, lobster tail is used for this fabulous salad! Quickly boiled, the meat removes quite easily. Served on fresh spinach, we added some bright, colorful, fresh fruit to give just the right amount of zest! Prep Time: 15 mins |
Ingredients to make Lobster Citrus Spinach Salad
3 8 oz lobster tails; fresh or frozen
1 md Pink grapefruit; peeled, sectioned
1 md Orange; peeled and sectioned
1/4 c Orange yogurt
3 tb Orange juice
1 tb Fresh lemon juice
1 ts Grated orange rind
1 ts Grated lime rind
1/8 ts White pepper
4 c Fresh spinach leaves; torn
2 ts Fresh chives; chopped
Directions to make Lobster Citrus Spinach Salad
Step 1:Cook lobster tails in boiling water 6-8 minutes or until done; drain. Rinse with cold water. Split and clean tails. Cut lobster meat into bite-sized pieces. Combine lobster, grapefruit sections and orange sections.
Step 2:Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
Step 3:Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.