Imagine a dish that combines the sweet, delicate flavor of ripe peaches with the luxurious, tender meat of perfectly poached lobster - a culinary masterpiece that transforms an ordinary salad into an extraordinary gourmet experience. This Poached Peach and Lobster Salad with Raspberry Vinaigrette isn't just a meal; it's a symphony of flavors that will transport your taste buds to a world of refined elegance and summer freshness. Are you ready to impress your guests and elevate your cooking game with a restaurant-quality dish that looks as stunning as it tastes?
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe peaches
- 1 lobster tail
- 4 cups mixed greens
- 1/4 cup raspberries
- 1/4 cup olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the lobster tail by carefully removing the meat from the shell. If frozen, thaw the lobster tail completely in the refrigerator overnight.
- Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt to the water.
- Gently poach the lobster tail in the simmering water for 5-6 minutes until the meat turns opaque and is just cooked through. Remove and set aside to cool.
- Wash the peaches and cut them in half, removing the pit. Poach the peach halves in the same simmering water for 2-3 minutes until slightly softened but still firm.
- For the raspberry vinaigrette, combine raspberries, olive oil, balsamic vinegar, salt, and pepper in a blender. Blend until smooth and strain to remove seeds.
- Slice the poached peaches into thin wedges and chop the cooled lobster meat into bite-sized pieces.
- Arrange the mixed greens on a serving platter. Top with lobster meat and peach slices.
- Drizzle the raspberry vinaigrette over the salad just before serving. Season with additional salt and pepper to taste.
- Serve immediately, garnishing with fresh raspberries or herbs if desired.
Tips
- Always use the freshest ingredients possible - ripe, in-season peaches and high-quality lobster tail make all the difference.
- When poaching lobster, maintain a gentle simmer (not a rolling boil) to keep the meat tender and prevent it from becoming rubbery.
- For the most vibrant raspberry vinaigrette, use fresh raspberries and strain thoroughly to remove seeds for a smooth texture.
- If fresh lobster is expensive or unavailable, you can substitute with cooked shrimp or crab meat.
- Chill the lobster and peaches briefly before assembling the salad to enhance the refreshing quality of the dish.
- For a beautiful presentation, arrange the salad components carefully and drizzle the vinaigrette just before serving to maintain the greens' crispness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 16g
Saturated Fat: g
Cholesterol: 85mg
