(Family Features) The arrival of summer means favorites like fresh seafood are back on the menu for many families. This year, as you explore new and inventive ways to add variety to weeknight dinners and backyard barbecues, consider including lobster as a versatile, indulgent ingredient.
Throughout the summer months, lobstermen up and down the Maine coast set off before dawn in pursuit of one of the most beloved crustaceans in the world. As one of the oldest fisheries in the country, the industry boasts a rich history with an unparalleled commitment to sustainability and environmental stewardship that has allowed it to thrive for generations.
To find more recipes to enjoy this summer, visit lobsterfrommaine.com.
Chilled Lobster with Orange and Basil Vinaigrette
Recipe courtesy of Erin Lynch on behalf of the Maine Lobster Marketing Collaborative
Servings: 4
Dressing:
1 tablespoon minced shallots
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt, plus additional, to taste, divided
1/4 teaspoon Dijon mustard
pepper, to taste
1 pound cooked Maine Lobster meat, cut into 1-inch pieces
1 head butter lettuce, torn
1 ripe avocado, peeled and diced
3 radishes, thinly sliced
kosher salt
freshly ground black pepper
To make the dressing: In a medium bowl, whisk shallots, olive oil, orange juice, lime juice, basil, parsley, salt, and Dijon mustard. Season with additional salt and pepper, to taste.
Add lobster to bowl; toss to coat. Chill at least 1 hour, or up to one day.
To serve: Arrange lettuce on a serving plate and place the lobster on top. Sprinkle with avocado, radishes, kosher salt, and ground black pepper.
Source: Maine Lobster Marketing Collaborative
