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Fresh Lobster and Chilean Citrus Salad

Ingredients (serves 15)

1 1/4 pounds (625 g) cooked lobster

2 Chilean oranges

1 large red grapefruit

3 tablespoons (50 mL) grape seed oil

2 teaspoons (10 mL) salt

Pinch pepper

Belgian endive, separated into leaves and trimmed to 4-inches (10 cm)


Remove lobster from shell and chop into ¼-inch pieces. Reserve. Remove peel from oranges and grapefruit and using sharp knife, separate into sections, over bowl to catch juices. Reserve juices. Cut sections into ¼-inch (.5cm) pieces.

In a small bowl, whisk 2 tablespoons (30mL) of the reserved citrus juice with grape seed oil, salt and pepper. Add lemon juice to taste.

Toss lobster, orange and grapefruit with vinaigrette Serve heaping teaspoonful on endive spear.

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