Lobster & Lemon-Orange Salad

Lobsters are trapped right off the coast of Sant'Agata sui Due Golfi and brought fresh to Don Alfonso 1890. There, they are cooked briefly and served with citrus fruits from Alfonso and Livia Iaccarino's farm. If you don't want to prepare the lobsters yourself, you can buy ones that are already boiled or use 1 pound of cooked lobster meat.

Directions

The shelled lobster meat can be refrigerated overnight.

1. In a large pot of boiling water, cook the lobsters until they turn bright red all over, about 8 minutes. Drain and let cool slightly. Twist off the tails and claws. Crack the claws and remove the meat, keeping it whole. Using kitchen scissors, slit the tail shells lengthwise and remove the black veins; thinly slice the tail meat. Cover and refrigerate the lobster.
2. Using a small, sharp knife, peel the oranges and lemon; be sure to remove all of the bitter white pith. Working over a bowl, cut in between the membranes to release the orange and lemon sections into the bowl, then transfer the sections to a plate. Squeeze the juice from the orange and lemon membranes into the bowl, measuring as you go. You should have 2 tablespoons of orange juice and 1 tablespoon of lemon juice. Add the olive oil to the citrus juices and season with salt and pepper.
3. Arrange the arugula on 6 salad plates and top with the lobster and the orange and lemon sections. Scatter the chives and parsley over the salads, drizzle with the dressing and serve.

Livia Iaccarino and Alfonso Iaccarino, Food & Wine Magazine
Copyright © American Express Publishing Corporation. All Rights Reserved
Photo image © Luca Trovato

THE PERFECT ACCOMPANIMENT TO THIS RECIPE

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