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Fennel-Orange Salad with Lobster Tail

Melissa Kravitz-Hoeffner

Melissa Kravitz-Hoeffner

May 5, 2022
Fennel-Orange Salad with Lobster Tail on a plate
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25 min

Total

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2

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
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Our Sourcing Standards

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

Step By Step

Instructions

1
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.
2
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.
3
Remove orange peel and pith and slice fruit into 1-2” sections. Zest lemon and set aside.
4
In a small bowl, mix together lemon juice, chili paste, and honey. Drizzle in olive oil. Season with salt and pepper.
5
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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