• Wednesday, November 25, 2020

Lobster Salad

Lobster Salad with Grapefruit Vinaigrette and Enoki Mushrooms
January 20, 2014

For lobster:
2 tbsp fresh grapefruit juice
1 tbsp lime juice
1 tbsp Dijon mustard
1 tbsp honey
1 tbsp shallots, minced
1/4 cup plus 2 tbsp extra virgin olive oil
1 lb cooked lobster meat
2 tbsp parsley, chopped fine
2 tbsp chives, chopped
kosher salt and fresh ground pepper, to taste

For mushrooms:
1/4 champagne vinegar
1/4 cup sugar
1/2 cup water
1 tsp black peppercorns
1 tsp mustard seeds
8 oz enoki mushrooms, stems trimmed


Oman’s scorching temps suppress the appetite, but passing on this refined salad is like saying “no” to an upgrade from a suite to a villa – it’s just not possible.

Yield: 4 servings

For lobster:
Add grapefruit and lime juices, mustard, honey and shallots to a bowl. Whisk, and season with salt and pepper. Slowly drizzle in oil, whisking constantly. Add lobster to a bowl. Drizzle vinaigrette over lobster, and mix. Add parsley and chives, and mix.

For mushrooms:
Bring vinegar, sugar, water, peppercorns and mustard seeds to a boil in a small pot. Remove from heat. Add mushrooms to an airtight container. Pour vinegar mixture over mushrooms, cover and refrigerate at least 2 hours before serving.

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