Warm Lobster Salad with Arugula and Truffle Oil
Indulge in pure decadence with this Warm Lobster Salad with Arugula and Truffle Oil—a gourmet dish that’s as elegant as it is flavorful. Tender, buttery lobster tails are sautéed with fragrant garlic and bright lemon juice, then nestled atop a vibrant bed of peppery arugula, sweet cherry tomatoes, and thinly sliced red onion. A drizzle of luscious black truffle oil and an olive oil-based dressing elevate this salad to a whole new level of luxury. Perfect as an impressive starter or light main course, this recipe combines the earthy depth of truffle oil with the natural sweetness of lobster for a truly unforgettable dining experience. Ready in just 25 minutes, it’s the ultimate choice for special occasions or a sophisticated date night.
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Recipe Information
Ingredients
- 2 large Lobster tails
- 2 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 1 tablespoon Fresh lemon juice
- 4 cups Arugula
- 1.5 cups Cherry tomatoes
- 0.25 sliced Red onion
- 2 tablespoons Fresh chives
- 2 tablespoons Extra-virgin olive oil
- 1 teaspoon Black truffle oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the lobster tails. Using kitchen shears, carefully cut down the middle of the lobster shell to expose the meat. Gently lift the meat and set it on top of the shell while still attached at the base.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Place the lobster tails meat-side down in the skillet. Cook for 3-4 minutes, then flip them meat-side up.
Drizzle the lobster meat with the fresh lemon juice and continue cooking for another 3-4 minutes, basting occasionally with the butter. Remove the lobster tails from the skillet, let them cool slightly, and carefully cut the meat into bite-sized pieces.
In a large salad bowl, combine the arugula, cherry tomatoes, sliced red onion, and fresh chives.
In a small bowl, whisk together the olive oil, truffle oil, salt, and black pepper to make the dressing.
Gently toss the salad ingredients with the dressing until evenly coated.
Divide the salad onto two plates and top each with the warm lobster pieces.
Finish with an additional drizzle of truffle oil, if desired, and serve immediately.
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1337 mg | 58% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.8 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 835 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
