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| Lobster and Citrus Salad |
Lobster Medallions with Mousseline and Citrus Salad
Ingredients:
• 2 lobster tails, cooked and sliced into medallions
• 1 cup Mousseline sauce
• 1 blood orange, segmented
• 1 grapefruit, segmented
• 2 mandarin oranges, segmented
• 2 tablespoons extra virgin olive oil
• 1 teaspoon champagne vinegar
• 1 tablespoon fresh tarragon leaves
• Pink peppercorns, crushed
• Flaky sea salt
• 1 cup Mousseline sauce
• 1 blood orange, segmented
• 1 grapefruit, segmented
• 2 mandarin oranges, segmented
• 2 tablespoons extra virgin olive oil
• 1 teaspoon champagne vinegar
• 1 tablespoon fresh tarragon leaves
• Pink peppercorns, crushed
• Flaky sea salt
Instructions:
1. Arrange citrus segments in a small bowl, dress with olive
oil and vinegar
2. Slice cooked lobster tails into ½-inch medallions
3. Fan lobster medallions on serving plates
4. Spoon Mousseline sauce over and around the lobster
5. Place dressed citrus segments alongside the lobster
6. Scatter tarragon leaves over the dish
7. Finish with a light sprinkle of crushed pink peppercorns
and sea salt
8. Serve chilled or at room temperature
#recipe #salad