Grilled Lobster Summer Vegetable Salad

 

Grilled Lobster Summer Vegetable Salad
Author: 
Serves: 8
 
Ingredients
Chive-Yogurt Dressing
  • 1½ cups Greek yogurt, plain
  • 1 teaspoon garlic cloves, peeled and chopped
  • 1 teaspoon shallot, peeled and chopped
  • ½ cup spinach leaves, washed and dried
  • ½ cup chives, chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 teaspoons Falksalt Crystal Flakes natural sea salt
  • 2 tablespoons chives, snipped, set aside for garnish
Lemon Olive Oil
  • 2 tablespoons olive oil
  • 1 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon cracked black pepper
Grilled Summer Vegetables
  • 32 spears asparagus, cut 2 inches long
  • 16 pieces crimini mushrooms cut in half
  • 24 pieces red onion rings, cut ½ inch thick
  • 2 large red bell pepper, stem, seeds and mebrane removed, cut in large triangles approximately 1 inch wide
  • 2 large orange bell pepper, stem, seeds and membrane removed, cut in large triangles approximately 1 inch wide
  • 2 large yellow bell pepper, stem, seeds and membrane removed, cut in large triangles approximately 1 inch wide
  • 8 roma tomatoes, stem removed and cut in half
  • 16 pieces scallion, washed, trimmed and cut 6 inches long
  • 16 pieces okra, stemmed, trimmed and washed
  • 4 tablespoons olive oil
  • 2 teaspoons Falksalt Crystal Flakes natural sea salt
Grilled Lobster
  • 8 pieces lobster tails, 6 ounces each, shell on
  • 1 tablespoon olive oil
  • 2 teaspoon Falksalt Crystal Flakes citron sea salt
Salad
  • 4 cups arugula
Instructions
Chive-Yogurt Dressing
  1. In a blender, add yogurt, garlic, shallots, spinach, chopped chives, lemon zest, lemon juice and Falksalt natural sea salt.
  2. Blend until smooth.
  3. Pour into a clean container.
  4. Stir in snipped chives.
  5. Set aside and chill.
Lemon Olive Oil
  1. In a small mixing bowl, combine lemon juice, olive oil and cracked black pepper.
  2. Set aside for later use.
Grilled Summer Vegetables
  1. Put all cut vegetables in a large mixing bowl.
  2. Coat with olive oil and Falksalt natural sea salt.
  3. Transfer vegetables to the Coyote Grill that has been set to medium heat. (Coyote Drop-In Griddle may also be used for cooking vegetables)
  4. Grill vegetables on medium heat until vegetables start to soften and the grill marks are golden brown.
  5. Transfer grilled vegetables to a cookie sheet or sheet pan. Set aside and keep warm.
Grilled Lobster
  1. Cut lobster tails in half, completely.
  2. Set lobster halves on a cookie sheet, shell side down and lobster meat facing up.
  3. Rub lobster meat with olive oil and season with Falksalt citron sea salt.
  4. Place lobster tails on the Coyote grill, shell side down, roasting the lobsters in the shell.
  5. While lobster tails are roasting, brush with any remaining olive oil to keep moist.
  6. Turn lobster tails, meat side down for 1 minute to create grill flavor and a golden brown grill mark.
  7. Do not overcook lobster tails. Each tail should take approximately 4-6 minutes on medium heat. Lobster tails should be firm but not dry.
  8. Remove lobster tails from grill and set aside to assemble the salad.
Assemble Salad
  1. In a large mixing bowl, add arugula and toss with lemon olive oil until all leaves are coated.
  2. Once arugula is dressed, place equal parts of arugula on 8 large plates.
  3. Place warm grilled vegetables in an attractive manner around the salad.
  4. Remove lobster tails from shell and place the two halves of grilled lobster in the center of the salad.
  5. Using a spoon, drizzle the Chive-Yogurt Dressing on and around the salad and plate.
  6. Serve
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