This Heirloom Tomato Lobster Salad with Orange Vinaigrette is a delightful medley of flavors and textures, celebrating the best of the summer season. Succulent Butter Poached Lobster Tails mingle with juicy heirloom tomatoes, peppery arugula and a variety of savory and tangy accents, all tossed in a zesty orange vinaigrette.
Whether you’re hosting a laid-back barbecue, or simply craving a light yet satisfying meal, this protein-packed salad recipe will surely satisfy.
Why You Should Make this Summer Lobster Salad
- Fresh Summer Flavors: With its combination of ripe heirloom tomatoes, crisp arugula and succulent poached lobster, this seafood salad encapsulates the essence of summer on a plate.
- Impressive: Despite its gourmet appeal, this lobster salad recipe is surprisingly simple to prepare.
- Versatile: Serve this low-fat salad as a light main course for a sophisticated lunch or dinner, or as an elegant starter to kick off a memorable meal.
- Healthy Indulgence: Packed with nutritious ingredients like fresh vegetables, lean protein and heart-healthy olive oil, this salad allows you to indulge without guilt.
Ingredients
Easily, mix and match these ingredients, adjusting sweetness, acidity and seasoning to suit your taste preferences:
- Poached Lobster: Possible substitutions include poached shrimp, grilled chicken or tofu for a vegetarian option.
- Heirloom Tomatoes: Substitute with vine-ripened tomatoes or cherry tomatoes, if heirloom tomatoes are not available.
- Baby Arugula: Spinach or mixed greens can be used as alternatives.
- Prosciutto di Parma: Replace with thinly sliced smoked salmon or cooked bacon for a different flavor profile.
- Sopressata: Italian dry salami or thinly sliced cooked ham can be used instead.
- Cornichons: Pickled gherkins or caper berries are suitable substitutes.
- Pepperoncini: Banana peppers or pickled jalapeños can provide a similar tangy kick.
- Stuffed Cherry Peppers: Pickled hot cherry peppers or roasted red peppers are good alternatives.
- Fresh Mozzarella Ciliegine: Bocconcini, burrata or cubed feta cheese can be used as substitutes.
- Fresh Basil Leaves: Use mint leaves or thinly sliced green onions as alternatives.
- Olive Oil: Substitute with avocado oil, grapeseed oil or sunflower oil for a lighter flavor.
- Vinegar: White wine vinegar, apple cider vinegar, or balsamic vinegar can be used.
- Fresh Orange Zest: Lemon zest or lime zest can provide a similar citrusy brightness.
- Fresh Orange Juice: Lemon juice or lime juice can replace orange juice for acidity.
- Dijon Mustard: Substitute with whole grain mustard or spicy brown mustard for a different flavor.
- Vanilla-Infused Maple Syrup or Honey: Regular maple syrup or honey can be used for sweetness.
How to Make an Heirloom Tomato Lobster Salad
As a time saver, poach and chill the lobster tails, and prepare the orange vinaigrette ahead of time. Both can be prepared up to a day in advance.
- Prepare the orange vinaigrette by combining all ingredients in a jar and shaking well.
- Poach the lobster tails and chill them.
- Lay arugula on a large platter as the base.
- Slice tomatoes and sprinkle with salt, then arrange them over the arugula.
- Scatter cornichons, pepperoncini, stuffed cherry peppers, fresh mozzarella, cherry tomatoes, prosciutto and sopressata over the arugula and tomatoes.
- Place three chilled lobster tails in the center of the platter and chop the remaining tails, scattering them around the platter.
- Drizzle the orange vinaigrette over the salad to taste.
- Garnish with fresh parsley, torn basil leaves, and cracked black pepper.
How to Serve and Store Heirloom Tomato Lobster Salad
Simply pair this Heirloom Tomato Lobster Salad with crusty bread, focaccia or a baguette. These bread options offer a delicious way to soak up the flavors of the salad dressing, while providing a satisfying accompaniment to the meal.
Store leftover lobster salad in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh to preserve the salad’s crispness and flavors.
The orange vinaigrette dressing can typically be stored in an airtight container in the refrigerator for up to one week.
More Fresh Summer Salads to Love
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Heirloom Tomato Lobster Salad with Orange Vinaigrette
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
This Heirloom Tomato Lobster Salad is a delightful medley of flavors and textures, celebrating the best of the summer season. Succulent butter-poached lobster tails mingle with juicy heirloom tomatoes, peppery arugula and a variety of savory and tangy accents, all tossed in a zesty orange vinaigrette.
Ingredients
- 5 to 6 butter poached lobster tails
- 3 heirloom tomatoes, sliced
- 2 cups baby arugula
- 4 pieces prosciutto di Parma
- 6 slices sopressata
- 8 cornichons
- 6 pepperoncini
- 5 stuffed cherry peppers
- 8 ounces fresh mozzarella ciliegine
- 1/4 cup cherry tomatoes, halved
- 1 tablespoon fresh chopped parsley, for garnish
- 6 torn fresh basil leaves, for garnish
- Cracked black pepper, for garnish
For the Orange Vinaigrette:
- 1/3 cup olive oil
- 2 tablespoons vinegar
- 2 teaspoons fresh orange zest
- 1/3 cup fresh orange juice
- 1 tablespoon Dijon mustard
- 2 teaspoons vanilla-infused maple syrup or honey
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Instructions
- Combine all ingredients for the orange vinaigrette in a jar and shake well to mix. Set aside.
- Poach the lobster tails and chill.
- Arrange arugula on a large platter. Slice tomatoes and sprinkle with salt before laying them on top of the arugula.
- Scatter cornichons, pepperoncini, cherry peppers, fresh mozzarella, cherry tomatoes, prosciutto and sopressata over the arugula and tomatoes.
- Place three chilled lobster tails in the center of the platter. Chop the remaining tails and scatter them around the platter.
- Spoon the orange vinaigrette over the salad to taste.
- Garnish with fresh parsley, torn basil leaves, and cracked black pepper.
- Serve immediately and ENJOY!
Notes
- Easily prepare the dressing and poach the lobster tails up to a day in advance.
- Feel free to mix and match ingredients to your liking.
- This heirloom tomato lobster salad will keep in the fridge for up to 2 days.
- Store any leftover dressing in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Brunch
- Method: Easy
- Cuisine: Salad, Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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