Meat from a single lobster, decadently poached in tarragon-citrus butter, is rich enough to share. After it's poached, the sweet flesh is coated in a dressing made from the poaching butter and tangelo juice. The lobster meat is then tossed with tarragon leaves and citrus fruit and arranged over Bibb lettuce.
In central and southern Italy, a traditional Christmas Eve dinner always includes seafood. Chef Mario Batali's seafood-salad recipe is perfect for Christmas Eve or any time fresh fish is available. Ideally, you should buy the fish on the morning of the meal.