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Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing
"Meat from a single lobster, decadently poached in tarragon-citrus butter, is rich enough to share. After its poached, the sweet flesh is coated in a dressing made from the poaching butter and tangelo juice. The lobster meat is then tossed with tarragon leaves and citrus fruit and arranged over Bibb lettuce."

Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing
"Meat from a single lobster, decadently poached in tarragon-citrus butter, is rich enough to share. After its poached, the sweet flesh is coated in a dressing made from the poaching butter and tangelo juice. The lobster meat is then tossed with tarragon leaves and citrus fruit and arranged over Bibb lettuce."

Recipe by: Martha Stewart Living, February 2006 | Uploaded by: Janinabr
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  Number of Servings: 2
  Recipe Yield: 2

Recipe by:
Martha Stewart Living, February 2006 on
Marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • Coarse salt
  • 2 tablespoons distilled white vinegar
  • 1 live lobster (about 1 1/4 pounds)
  • 1 tangelo, tangerine, or orange
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 sprig fresh tarragon, plus 10 leaves
  • 1/4 teaspoon freshly ground white pepper
  • 4 leaves Bibb lettuce
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Recipe by:
Martha Stewart Living, February 2006 on marthastewart.com
Originally found here

Uploaded by:
Janinabr

Ingredients

  • Coarse salt
  • 2 tablespoons distilled white vinegar
  • 1 live lobster (about 1 1/4 pounds)
  • 1 tangelo, tangerine, or orange
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 sprig fresh tarragon, plus 10 leaves
  • 1/4 teaspoon freshly ground white pepper
  • 4 leaves Bibb lettuce

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