#MyEasyRecipe: Emily Ellyn's Lobster Fennel Salad

"If you loved the Watermelon Salad then you NEED to check out my Lobster Fennel Salad! Chilled lobster salad with fennel, sweet peppers and cilantro served over arugula with cherry tomatoes and drizzled with the juice of fresh-from-the-tree Florida oranges. Oh yum!" - Emily Ellyn

Lobster Fennel Salad

Recipe Courtesy of Emily Ellyn, more at www.EmilyEllyn.com

For salad
About 2 pound lobster meat (from 3 1 1/2 pound live lobsters)
2 ripe avocados, small diced
1 head fennel, shaved thin
zest of one orange
2 oranges, segmented, juiced saved
1 small red onion, sliced thin
4 small sweet peppers, sliced thin

For dressing
5 tablespoons fresh cilantro, minced fine
Reserved juice from citrus
2 tablespoons honey
1 tablespoon chili oil 
½ tablespoon fresh ginger, minced fine
1/4 cup extra virgin olive oil
Fresh ground sea salt and black pepper to taste
1 bunch baby arugula
14 cherry tomatoes, halved

If you are cooking your lobster...
Steam or boil the two lobsters with the tails tied together (belly to belly) to ensure that they stay straight. They usually cook perfectly in 8 minutes. After they are cooked, shock them in ice water. Once cooled, remove the tail meat and slice each tail widthwise into eight thin pieces. Carefully remove the claw meat to retain its shape. Remove knuckle meat and dice.

Make the dressing
Wisk ingredients together

Assemble the salad
Toss salad components with enough of the dressing to coat well but not soak the salad. Season with salt and pepper to taste.

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Emily gained a huge fan following from Food Network’s “Next Food Network Star,” “Cupcake Wars” and a cameo appearance on the “Simpsons”. 

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