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Chilled Citrus Lobster Salad

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By Gremolata Kitchen

Serving Size:  6

Class:    Advanced (under 1.5 hours)

This recipe comes from Chef Gordon Bailey, the Owner/Chef of Lot 30 in Charlottetown, PEI.  Prince Edward Island is known the world over for its seafood and this salad made from some of the island’s celebrated lobsters is a signature dish at the restaurant and very popular with both the locals and visitors.  It is a perfect summer patio salad or starter to that special romantic dinner.


3 x 1lb lobsters

5 large Egg yolks

6 Garlic cloves, peeled and diced small

1 Lime (juice and zest)

2 Oranges

1 Cup olive oil

2 Tablespoons of snipped Chives

½ Teaspoon of Salt

Pepper to taste

Fresh Salad Greens


For the Lobsters…

Cook lobsters in large pot of salted boiling water for 8-9 minutes.

Remove from water and place in iced water to arrest carry-over cooking.

Once completely cooled, remove the meat from shell by splitting lobster in half with a large chef’s knife for the tail and crack claws and knuckles to remove their meat. (Knuckle meat is Chef Bailey’s personal favorite).

Once meat is removed set aside.

For the Lime Aioli…

Mix egg yolk, garlic, salt and lime juice until thick and creamy.

While whisking, slowly drizzle 1/3 of the oil into the mixture until sauce thickens.

Gradually add the remaining oil until all is incorporated. Add the lime zest. Sauce should be quite thick.

Peel and segment oranges, set aside.

To serve, toss the lobster meat, orange segments and greens with the Lime Aioli. Be sure not to add too many greens so as to steal the “limelight” from the lobster. Portion evenly for 6 and serve.

Cook Smart Tip:

Freshly cooked lobsters are your best bet and canned just does not work as well in this dish.  If you are pressed for time, some markets will steam your lobster for you.  It is a reasonable substitute for those urban home chefs on the go. 


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