Lobster Salad

Ingredients

• 1 each 2 ½ lbs. Lobster whole
• 1 each Orange segmented, no pith
• 1/4 cup Cherry tomatoes halved
• 1 each Orange juiced
• 1 teaspoon Orange zest
• 1 each Lemon juiced
• 1 teaspoon Lemon zest
• 1 each Garlic clove minced
• 3 ounces Grapeseed Oil
• 1/2 ounce Spicy pepper infused caviar
• 1 tablespoon Chives chopped fine
• 3 ounces Baby wild arugula
• 2 ounces Celery shaved thin
• 1 each Artichoke heart fresh, shaved thin
• Aged sherry vinegar- to taste
• Extra virgin olive oil with floral tones (a finishing oil)- to taste
• Kosher Salt and Black Pepper- to taste

Instructions

1. 1
   In a large pot of boiling salted water place live lobster in water and cook approximately 8-12 minutes.
2. 2
   Remove from water and shock in an ice bath, once cool drain well.
3. 3
   Cut lobster in half lengthwise and clean all meat from the tail, set aside. Clean contents from the head. Remove lobsters arms/claws and crack/clean removing all meat from the shell. At this point you should have a clean lobster body/head with the tail attached, all meat has been removed.
4. 4
   Chop the tail and knuckles into pieces about ½ inch thick, keep the claw whole and set aside.
5. 5
   In a mixing bowl combine orange and lemon juice, garlic, zest, oil, salt and pepper to taste to make vinaigrette. Set aside for use later
6. 6
   To finish and plate salad: Shave celery and artichokes paper thin on a mandoline. Add arugula and season with salt and pepper. Toss with sherry and olive oil.
7. 7
   Add the chives and caviar to the vinaigrette and mix together. In a separate bowl combine tomatoes and lobster together and dress with vinaigrette, adjust seasoning. Place lobster back into tail portion of the lobster shells.
8. 8
   In the head of the body place the arugula mixture and scatter the plate with orange sections. Drizzle with remaining caviar vinaigrette. Perch the claw against the arugula mixture for garnish.