Lobster and Lemon-Orange Salad

1. 1

   In a large pot of boiling water, cook the lobsters until they turn bright red all over, about 8 minutes.

2. 2

   Drain and let cool slightly.

3. 3

   Twist off the tails and claws.

4. 4

   Crack the claws and remove the meat, keeping it whole.

5. 5

   Using kitchen scissors, slit the tail shells lengthwise and remove the black veins; thinly slice the tail meat.

6. 6

   Cover and refrigerate the lobster.

7. 7

   Using a small, sharp knife, peel the oranges and lemon; be sure to remove all of the bitter white pith.

8. 8

   Working over a bowl, cut in between the membranes to release the orange and lemon sections into the bowl, then transfer the sections to a plate.

9. 9

   Squeeze the juice from the orange and lemon membranes into the bowl, measuring as you go.

10. 10

    You should have 2 tablespoons of orange juice and 1 tablespoon of lemon juice.

11. 11

    Add the olive oil to the citrus juices and season with salt and pepper.

12. 12

    Arrange the arugula on 6 salad plates and top with the lobster and the orange and lemon sections.

13. 13

    Scatter the chives and parsley over the salads, drizzle with the dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.