lobster salad with fennel and orange

Fennel-Orange Salad with Lobster Tail

Last Updated on May 16, 2022

Lobster is often equated with special occasions, but what if you infused a little lobster into your every day?

This poached lobster tail salad is quick to make and even quicker to eat, and can make your sad desk lunch a little more elegant in less time than it takes to get to the salad bar.

The lobster tastes great chilled—after cooking it, of course—making this an excellent, show-stopping dish for a potluck. The lobster and salad elements can even be prepared a day in advance and then assembled, composed, and dressed just before serving.

Just make sure to keep the cooked lobster separate and in a sealed container when chilling in the refrigerator.

lobster salad with orange recipe

Fennel-Orange Salad with Lobster Tails

5 from 2 votes
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Protein: Fish / Seafood
Cut: Lobster Tails
Course: Brunch, Lunch
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people

Ingredients

  • 2 ButcherBox lobster tails defrosted and de-shelled
  • 1 cup white wine
  • 1 medium fennel bulb
  • 1 radish
  • 1 orange Cara Cara or blood oranges suggested
  • 1 small lemon
  • 1 tablespoon Calabrian chili paste
  • 1 tsp honey
  • ¼ cup olive oil
  • Salt
  • Fresh black pepper

Instructions

  • Bring wine and ½ cup of water to a simmer over medium-low heat in a shallow pan. Season lobster lightly with salt and poach lobster in simmering (not boiling) liquid until cooked through—about five minutes. Remove and rest on a plate to cool.
  • Thinly slice fennel bulb with a mandoline—reserve fronds for garnish. Thinly slice radish. Plunge fennel and radish in a bowl of ice water for crispness. Let the veggies sit in the water while preparing the rest of the salad.
  • Remove orange peel and pith and slice fruit into 1-2” sections. Zest lemon and set aside.
  • In a small bowl, mix together lemon juice, chili paste, and honey. Drizzle in olive oil. Season with salt and pepper.
  • Drain fennel and pat dry. Toss with half of the dressing. Arrange on a large plate. Add oranges, fennel fronds, and lemon zest. Cut lobster into 1” pieces and add to the salad. Drizzle remaining dressing on top, as desired. Sprinkle salt and pepper on top and serve.
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Melissa Kravitz-Hoeffner

Melissa is a writer and recipe developer living in Brooklyn.  She contributes to several national publications including the New York Times, New York Magazine, Marie Claire, Conde Nast Traveler, WSJ Magazine, Real Simple, Time Out, Thrillist, Eater, Glamour and many more.