Block Island Lobster Salad with Citrus Vinaigrette

Name: Block Island Lobster Salad with Citrus Vinaigrette
Yield: 4 Servings
Ingredients: 1 small shallot, finely chopped; 2 tablespoons mayonnaise; 1 tablespoon fresh orange juice; 2 teaspoons finely chopped fresh tarragon; 2 tablespoons olive oil, plus more for drizzling; 1 tablespoon fresh lime juice, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 1–1¼-pound lobsters, steamed, meat picked and cut into large pieces, or 2 cups picked cooked lobster meat; 1 large or 2 small tomatoes, seeds removed, chopped; ½ English hothouse cucumber, peeled, cut into ¼-inch pieces; 1 small head of Bibb lettuce, leaves separated; 1 avocado, sliced; ½ cup pea shoots (tendrils); 2 tablespoons very coarsely chopped fresh chives

By Jenny Rosenstrach and Andy WardPhotography by Alex Lau

April 21, 2015

Image may contain Food Salad Plant Produce Fruit and Avocado

Alex Lau

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

Recipe notes

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