Grilled Lobster Salad With Orange Tarragon Dressing

Ingredients

• 3 tablespoons fresh tarragon, chopped
• 4 oranges (suggest Cara Cara, or Navel)
• 2 tablespoons Dijon mustard
• 1/4 cup sunflower oil
• salt
• white pepper
• 4 (1/4 lb)  lobster tail, in shells, splitting shells in middle with kitchen shears
• 1 head butter lettuce
• 1 medium avocado, cut into 1/2-inch cubes
• 1 yellow bell pepper, coarsely chopped
• 1 small red onion, coarsely chopped
• 1 pint grape tomatoes, cut into halves

Directions

1. 1

   Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.

2. 2

   Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.

3. 3

   Spoon some of the marinade onto the lobster meet through the spilt in the shells.

4. 4

   Prepare grill for medium high heat. Place lobster on the grill split side up.

5. 5

   Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.

6. 6

   On 4 serving plates place lettuce leaves as a bed for the salad.

7. 7

   Remove the lobster meat from the shell and cut each tail in half lengthwise.

8. 8

   Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.

9. 9

   Drizzle each serving with dressing; pass additional dressing on the side.