Lobster Salad on Brioche with Vanilla-Orange Vinaig

Name: Lobster Salad on Brioche with Vanilla-Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orange juice; 1 -ounce ginger, peeled and sliced; 1/4 vanilla bean, split and scraped; 2 star anise; 1 lime, juiced; 1 tablespoon Dijon mustard; 1 1/2 teaspoons Thai fish sauce; 1/2 cup pure olive oil; 1/2 cup extra virgin olive oil; 10 haricots verts; 2 (1 1/4 pound) lobsters; 4 slices brioche, cut round; 1 avocado, diced; 1 fennel bulb, sliced paper thin; 1/4 cup pumpkin seeds, toasted; 10 leaves baby lola rosa lettuce, washed; Salt and pepper, to taste

Servings: persons

2 cups orange juice
1 -ounce ginger, peeled and sliced
1/4 vanilla bean, split and scraped
2 star anise
1 lime, juiced
1 tablespoon Dijon mustard
1 1/2 teaspoons Thai fish sauce
1/2 cup pure olive oil
1/2 cup extra virgin olive oil
10 haricots verts
2 (1 1/4 pound) lobsters
4 slices brioche, cut round
1 avocado, diced
1 fennel bulb, sliced paper thin
1/4 cup pumpkin seeds, toasted
10 leaves baby lola rosa lettuce, washed
Salt and pepper, to taste

1
In small pan place the orange juice, ginger, vanilla and star anise.
2
Reduce until 3/4 cup remains.
3
Strain and reserve in a bowl.
4
When room temperature, add the lime juice, mustard and Thai fish sauce.
5
Slowly whisk in the olive oils, reserve.
6
Bring a small pot of water to a boil, add salt.
7
Remove the tips off the haricots verts.
8
Cook them until tender and refresh in ice water.
9
Cut into thirds.
10
Boil a large pot of salted water.
11
Add the lobsters.
12
When they float, remove them from the water (about 5 minutes).
13
Remove the tail and claw meat.
14
Dice the claw meat.
15
Slice the tails in half lengthwise.
16
Toast the brioche.
17
Mix the haricots verts, avocado, fennel, pumpkin seeds, claw meat, salt and pepper and enough dressing to coat well.
18
Divide this salad on the plates.
19
Place the toasted brioche on top.
20
Toss the tails and lola rosa with dressing to coat, season with salt and pepper.
21
Place the tails on the brioche.
22
Top with a small bouquet of lola rosa.
23
Drizzle some dressing around the plate and serve.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups orange juice, 1 -ounce ginger, peeled and sliced, 1/4 vanilla bean, split and scraped, 2 star anise, and more.

Yes, Lobster Salad on Brioche with Vanilla-Orange Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lobster Salad on Brioche with Vanilla-Orange Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions