how2heroes » Lobster Salad w/ Citrus & Shaved Fennel

Print Recipe

Serves 4

Ingredients

For Lobster Salad

3 lb lobster
zest of ¼ each orange, lemon, lime
juice of ½ each orange, lemon, lime
salt to taste
2 sprigs tarragon, chopped
1 tbsp mayonnaise

For Fennel Salad

¼ - ½ head fennel, thinly sliced (use a mandoline if you have one but be careful!)
juice of ½ orange
1 tbsp white wine vinegar (Chardonnay vinegar suggested)
2 tsp extra virgin olive oil
salt to taste

Bread for Plating

4 hot dog rolls (traditional)

How-to

Boil & Break Down Lobsters

Bring a large pot of water to boil. Drop lobster(s) into water and cook for 7 minutes (for two 1½ lb lobsters - add 3 minutes cooking time for each additional pound)
Remove from water and plunge into ice water to cool
Once cooled completely, remove meat from tails, claws and knuckles. Cut into large chunks

Assemble Lobster Salad

Toss lobster with zest and juice from lime, lemon and orange
Season liberally with salt. The salt will help draw out excess moisture. Let lobster salad sit in refrigerator for about 10 minutes
Remove lobster from bowl and squeeze out any moisture (be careful not to destroy the lobster meat). Place squeezed lobster into a clean bowl. Add chopped tarragon and mayonnaise. Mix gently and chill (if you can wait that long!)

Make Fennel Salad

Remove core from fennel and shave the bulb as thinly as possible (a Japanese mandolin works very well for this)
Toss fennel with juice of 1/2 orange, chardonnay vinegar, and olive oil. Season with salt to taste. Mix gently and let marinate for several minutes

Plate & Serve

On bread of choice (hot dog roll is the standard) place a bed of shaved fennel
Top with chilled lobster salad and serve

Alternatively, you can just serve over greens as a salad

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Mark Goldberg

Mark Goldberg is the chef at Park in Cambridge's historic Harvard Square. The farm-to-table-locally-grown movement isn't just a trend to Mark. Not only does he insist upon the freshest ingredients for his diners, but he is actively involved in The Food Project whose mission is "to grow a thoughtful and productive community of youth and adults from diverse backgrounds who work together to build a sustainable food system." Giving back to the community is the trend followed by this chef.