If using fine bulgur, place 1/2 cup bulgur in a bowl and pour 1/2 cup boiling water over it. Cover and let sit 10–12 minutes until tender, then drain any excess and fluff with a fork. If using cooked quinoa, ensure it is cooked, cooled, and well drained.

In a large bowl combine the finely chopped parsley and mint. Add the diced tomato, cucumber, sliced green onion and the cooled bulgur/quinoa. Toss gently to combine.

Whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Pour dressing over the herb mixture and toss thoroughly. Let sit at room temperature for 10–15 minutes to marry flavors before plating.

Vadouvan vinaigrette

In a small bowl or jar, combine 2 tablespoons sherry vinegar, 1 tablespoon lemon juice, 1 teaspoon vadouvan paste (or 1 teaspoon vadouvan powder), 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 tablespoon minced shallot. Whisk to dissolve the mustard and honey.

Slowly stream in 4 tablespoons extra-virgin olive oil and 1 tablespoon grapeseed oil while whisking constantly until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust acidity, sweetness or spice as needed.

Maine lobster and citrus salad

Check lobster meat for shells and cut into large bite-size chunks if necessary. Pat dry with paper towels and gently toss with 1–2 tablespoons of the prepared vadouvan vinaigrette to lightly coat. Refrigerate briefly while assembling other components (do not overdress; vinaigrette should be light).

Trim and thinly shave the fennel bulb with a mandoline or sharp knife. In a bowl combine the citrus segments (blood orange, navel orange and grapefruit) and shaved fennel. Season the citrus mixture lightly with 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper.

Gently fold the lightly dressed lobster into the citrus and fennel mixture. Taste and adjust seasoning; add a touch more vadouvan vinaigrette if needed (reserve most for plating). Keep chilled until plating.

Finish & plating

To plate, spoon a generous mound (about 3/4 cup) of tabouleh on each plate as a base. Arrange 4–6 ounces (about 115–170 g) of the lobster and citrus salad on top or alongside the tabouleh.

Drizzle 1–2 teaspoons of the vadouvan vinaigrette around and lightly over the lobster. Finish with a fine grate of lemon zest, a drizzle of 1 teaspoon good olive oil, sprinkle flaky sea salt and scatter micro herbs or chervil for brightness.

Serve immediately so lobster remains chilled and tabouleh fresh. Pass extra vinaigrette at the table if desired.