Sicilian Lobster Recipe
Baby gem, arugula, fennel, orange, avocado, olives, red onion, cucumber, radish, basil-avocado vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Basil-Avocado Vinaigrette
Lobster
Method
Prepare the Salad Base
- 1
Prepare the Vegetables
In a large bowl, combine the baby gem lettuce and arugula. Add the thinly sliced fennel, segmented orange, diced avocado, sliced olives, thinly sliced red onion, diced cucumber, and sliced radishes. Toss gently to combine.
Make the Basil-Avocado Vinaigrette
- 2
Blend the Vinaigrette
In a blender, combine the fresh basil leaves, avocado, olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Cook the Lobster
- 3
Prepare the Lobster Tails
Preheat the oven to 375°F (190°C). Using kitchen shears, cut the top of the lobster tails lengthwise, exposing the meat.
- 4
Cook the Lobster
In a skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the lobster tails, meat-side down, and season with salt and lemon juice. Cook for about 6-8 minutes, then flip and cook for another 4-5 minutes until the lobster is opaque and cooked through.
Assemble the Dish
- 5
Combine and Serve
On a large serving platter, spoon the salad mixture in the center. Place the cooked lobster tails on top of the salad. Drizzle the basil-avocado vinaigrette over the entire dish. Serve immediately.
