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Poached Lobster Salad

Poached Lobster Salad

This fresh and fancy Poached Lobster Salad features juicy summer peaches, shaved fennel and sweet white corn, all tossed together with a tarragon vinaigrette. 

Course Salad
Cuisine American
Keyword healthy lobster salad recipe, poached lobster recipes, salad with lobster
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 700 kcal
Author Denisse

Ingredients

FOR THE LOBSTER:

  • 1/2 bottle white wine
  • 1 lemon halved and juiced
  • 2 tablespoons whole peppercorns
  • 1 bundle fresh thyme
  • 1 bulb garlic cut in half horizontally
  • Sea salt
  • 4-6 lobster tails

FOR THE TARRAGON VINAIGRETTE:

  • 1/4 cup white wine vinegar
  • Zest and juice of 1 lemon
  • 1 small shallot minced
  • 2 tablespoons honey
  • 1/4 cup fresh tarragon leaves
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil

FOR THE SALAD:

  • 3 peaches thinly sliced
  • 2 medium fennel bulbs very thinly sliced, some fennel fronds reserved
  • 2 ears white corn kernels removed from cob
  • Flaky sea salt

Instructions

  1. Fill an 8-quart stockpot halfway with water and bring to a boil over high heat. Add the wine, lemon juice, peppercorn, thyme, garlic and two to three generous pinches of salt. Boil for 10 minutes.

  2. Add the lobster, reduce heat to a simmer, cover and cook for 8 minutes. Remove lobster tails from pot and dunk into an ice bath to cool quickly. Once cool, remove the meat from the tails and chop coarsely.

  3. To make the tarragon vinaigrette, add vinegar, lemon zest, lemon juice, shallot, honey, tarragon, salt pepper and olive oil to a blender and blend until smooth. Set aside.

  4. Arrange peaches, fennel, corn and lobster on a platter. Season with flaky sea salt, drizzle with tarragon vinaigrette and garnish with reserved fennel fronds.

Recipe Notes

TIPS FOR POACHED LOBSTER SALAD SUCCESS

  • When poaching the lobster, be generous with the amount of salt you add to the poaching liquid. You want it to be salty like the ocean!
  • After poaching, dunk the lobster in an ice bath to chill it rapidly, that way it doesn’t continue to cook as it cools, which can result in tough, rubbery lobster- no one wants that.
  • To separate the lobster meat easily from its shell, I like to run scissors vertically down the center of each side of the shell.`
  • Using a mandolin will help you get those delicate, paper-thin slices of shaved fennel.
  • I also like to reserve some of the fennel fronds to garnish the poached lobster salad.
  • Choose the juiciest peaches and the sweetest corn you can find; since the dressing is light this salad is all about letting that summer produce shine.