2 (6-8 ounce) Florida spiny lobster tails, removed from the shell
1 Florida orange or grapefruit, peeled and segmented
4 bamboo skewers (6 inches)
1 tablespoon fresh herb mix, chopped fine (thyme, rosemary, parsley)
Olive oil for cooking
1 tablespoon unsalted butter
1 cup microgreens or arugula
1 tablespoon fresh lemon juice
12 Spanish Queen and/or Kalamata olives, pitted
Sea salt and fresh ground pepper, to taste
Cut the lobster tails in half, lengthwise. Preheat a medium-sized sauté pan over medium-high heat. Season the lobster tail meat with salt, pepper, and fresh chopped herbs. Add 1 tablespoon of olive oil and butter to the preheated pan. Carefully add the seasoned lobster to the hot pan. Cook the lobster tails for 2 to 4 minutes while turning them until just cooked. Make sure not to overcook the lobster. Remove the lobster skewers from the pan and let them cool slightly. Insert the bamboo skewers into the middle of each of the halved lobster tails. In a small bowl, combine the microgreens or arugula with the lemon juice. Season the greens lightly with salt and pepper and toss to coat. To plate the dish, put a bed of the greens on a small platter. Arrange the lobster skewers, citrus segments, and olives. Serve immediately.
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