Food & Cooking Recipes Ingredients Seafood Recipes Lobster Salad with Greens and Citrus Vinaigrette By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing. Ingredients 2 whole lobsters (1 ¾ pounds each) 2 tablespoons extra-virgin olive oil 1 ½ teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice 1 ½ teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard ¼ teaspoon finely grated shallot Coarse salt 12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces) 1 large yellow tomato, halved and thinly sliced 2 teaspoons finely chopped fresh tarragon, plus more for garnish Directions Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool. Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt. Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole. Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately. Yunhee Kim Cook's Notes Dressing can be refrigerated for up to 1 day; lobster meat can be refrigerated overnight. Print