Fennel, Avocado and Lobster Salad

serves 4

(Slightly adapted from a recipe by Jeremy Sewall, chef at the Island Creek Oyster Bar)

Ingredients

2 1/2 pounds live lobsters
2 ripe avocados
1 head of fennel, shaved thin
2 oranges, segmented and juices saved
2 cara cara oranges, segment and juices saved
1 small red onion, diced
1 tablespoon cilantro, chopped
1 sprig thyme
1 tablespoon fresh squeezed lemon juice
1 handful baby arugula
Kosher salt and black pepper to taste
4 tablespoons extra virgin olive oil

Directions

1. Make the dressing by putting the orange and lemon juice in a small saucepan. Add the thyme leaves. Reduce liquid in half. Once this happens, remove from heat and let cool. Whisk in olive oil and season with salt and pepper.

2. Cook the lobsters by steaming or boiling them. Once they are cooked, shock them in a bowl of ice water. Once they have cooled, remove the tail, claw, and knuckle meat and chop into thin pieces (but not diced).

3. In a separate bowl, mix together the orange segments, red onion, cilantro, and fennel.  Pour enough dressing on top to coat it.

4. Pit the avocado, cut it in half lengthwise and then slice thinly. 

5. On four separate plates or one larger platter, place a healthy handful of arugula on the bottom.  Top with avocado slices, then orange/fennel mixture, and, finally, the lobster meat.  Season with a sprinkle of salt and black pepper.  If necessary, sprinkle a little of the dressing on top of the salad.

Tags: Fish/Pescatarian