Simply luscious. The refreshing flavors of tangy citrus are complemented by creamy yogurt and the buttery, salty and sweet flavor of lobster. A glorious combination that makes a perfect appetizer or luncheon course.

Citrus Lobster Salad
Recipe type: Salads and Dressings
Serves: 4
  • 3 8 ounces lobster tails; fresh or frozen
  • 1 medium pink grapefruit; peeled and sectioned
  • 1 medium orange; peeled and sectioned
  • 1/4 Cup orange yogurt
  • 3 Tablespoons orange juice
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated lime rind
  • 1/8 teaspoon white pepper
  • 4 Cups fresh spinach leaves; torn
  • 2 teaspoons fresh chives; chopped
  • orange rind curls (optional)
  1. Cook lobster tails in boiling water 6-8 minutes or until done; drain.
  2. Rinse with cold water. Split and clean tails.
  3. Cut lobster meat into bite-sized pieces.
  4. Combine lobster, grapefruit sections and orange sections.
  5. Combine yogurt, juices and rinds with white pepper in a small bowl; stir with a wire whisk until well blended. Pour over lobster mix.
  6. Arrange spinach on individual serving plates. Top each serving with 1 cup of the lobster mix. Sprinkle with chives.
  7. Garnish with curled orange rind if desired.

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