Did you say lobster? Anything lobster is A-ok in my book! This lobster salad with citrus vinaigrette is a spin off of our favorite lobster salad from The Capital Grille. As the weather gets warmer, I crave cold fresh salads and this one is already on heavy rotation in our house.

Served as is or with fresh warm bread on the side, it’s perfectly filling, yet still light and flavorful.

Ok…that’s enough chatting….let’s get our ingredients together and COOK!

PS – click HERE to watch the video reel.

For the lobster, of course fresh is best but when a trip for fresh fish just doesn’t fit into your schedule, these frozen Langostino Tails from Trader Joe’s are a great! They aren’t fishy or chewy at all. I always have a bag or two in the freezer. Sid note – these are get in a mayo based lobster salad – just saying!

You can pick up champagne vinegars at most specialty markets or you can order it HERE.

Prepare the roasted tomatoes first so there is plenty of time for them to roast and cool.

Cut the tomatoes in half (length wise) and coat in evoo (extra virgin olive oil). Add a bit of freshly cracked salt, pepper + garlic powder and then combine.

Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister.

Remove and allow to cool.

In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.

Add the remaining ingredients and shake well to completely combine.

Slice an avocado in half, remove the pit and dice the entire avocado into 3/4″ cubes and scoop out, staying as close to the skin as possible.

Cut the skin from the orange, and then carefully slice into segmented pieces (see video and additional photos for details).

Slicing the orange into segments like this allows the orange to just melt in your mouth without having to eat through the segment skin.

If you’re using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.

Assembling The Salad:

The prep is done and now it’s onto assembling. I love to “play chef” and plate my meals as nicely as I can. The more I practice the easier it gets. If that doesn’t sound fun to you….just go about and throw it all in a bowl. It will still taste AMAZING!

As you’re plating the salad, split all the ingredients between two plates and layer each ingredient overtop the bed of arugula.

Divide up the roasted tomatoes between the two plates.

Shake the dressing again and spoon it overtop the salad.

Add additional freshly cracked pepper overtop and carefully remove the plating ring (if you used one).

Hope you enjoy this recipe! It’s become a favorite very quickly in our house. And be sure to stay tuned for more simple salad recipes using this same citrus vinaigrette.

If you whip up this recipe be sure to tag me on Instagram at @jaclynjames.co

Enjoy!

xoxo

Print Pin

Lobster Salad with Citrus Vinaigrette

Fresh, light salad perfect for summer.

Course Salad

Cuisine American

Keyword fresh salad, lobster, lobster salad, salad,, summer salad

Servings 2 salads

Ingredients

Dressing

• 1/2 cup extra virgin olive oil, plus extra for the tomatoes
• 1/4 cup citrus champagne vinegar
• 2-3 tbsp fresh squeezed orange juice
• 1 lemon freshly squeezed
• 1.5 tbsp honey
• 1/8 tsp of each, salt + pepper, plus additional for the roasted tomatoes (fresh cracked best!)
• 1/8 tsp garlic powder, plus additional for the roasted tomatoes

Salad

• 12 oz lobster pieces, fresh or thawed
• bagged arugula
• 1 avocado, diced
• 1 orange, peeled and cut into segments
• 1/2 pint cherry tomatoes, roasted and cooled

Instructions

• First, let's roast the tomatoes. Preheat an oven to 400.
• Cut the tomatoes in half (length wise) and coat in evoo. Then add some freshly cracked salt, pepper + garlic powder and combine.
• Place the tomatoes on a baking sheet lined with parchment and roast for 5-7 minutes until tomatoes start to blister. Remove and allow to cool.
• In a large mason jar or similar shakeable container, squeeze the lemon and orange juice through a strainer to prevent pulp and seed pieces from sneaking in.
• Add the remaining ingredients and shake well to completely combine.
• Slice an avocado in half, remove the pit and dice the entire avocado into 3/4" cubes and scoop out.
• Cut the skin from the orange, and the gently slice into segmented piece (see video and photos for details)
• If using frozen lobster, rinse in cold water until thawed and pat dry very well using paper towels.
• Using a small round ring (I used a large biscuit cutter), add arugula, then split the additional ingredients between two plates and layer each ingredient overtop the arugula.
• Add 1/2 the diced avocado, orange segments and lobster to each plate. Gently divide up the roasted tomatoes between the two plates.
• Shake the dressing again and spoon it overtop the salad.
• Add additional cracked pepper overtop, remove the plating ring and serve immediately.
• Enjoy!